Crock pot pineapple chicken thighs

Name: Crock pot pineapple chicken thighs
Cuisine: American
Ingredients: 6-8 bone in, skin on chicken thighs; 1 Tbs Creole seasoning; 1 tsp seasoned salt; 1 Tbs black pepper; 2 Tbs unsalted butter; 1 can chunked pineapple; 1 Pineapple juice from can above; 1/2 cup chicken broth; 3 Tbs reduced sodium soy sauce; 3 Tbs light brown sugar; 2 Tbs apple cider or regular vinegar; 1 tsp Sriracha or crushed red pepper flakes; 1 tsp garlic powder; 2 Tbs cornstarch; 1 red bell pepper, sliced; 1 onion, sliced; Optional: 1 Tbs sesame seeds

Elyse Rose @elyserose

USA

Crock pot pineapple chicken thighs

Elyse Rose @elyserose

Saved

Ingredients

6-8bone in, skin on chicken thighs
1 TbsCreole seasoning
1 tspseasoned salt
1 Tbsblack pepper
2 Tbsunsalted butter
1 canchunked pineapple
1Pineapple juice from can above
1/2 cupchicken broth
3 Tbsreduced sodium soy sauce
3 Tbslight brown sugar
2 Tbsapple cider or regular vinegar
1 tspSriracha or crushed red pepper flakes
1 tspgarlic powder
2 Tbscornstarch
1red bell pepper, sliced
1onion, sliced
Optional: 1 Tbs sesame seeds

Saved

Steps

1

Pat chicken dry and season. Melt butter in a large skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; drain and set chicken aside.
2

In a large bowl, combine: pineapple juice, chicken broth, brown sugar, soy sauce, honey, vinegar, Sriracha or red pepper flakes and garlic.
3

Place chicken thighs into a slow cooker. Stir in pineapple juice mixture. Top with pineapple chunks and butter mixture from browning the thighs. Cover and cook on low heat for 5-6 hours or high for 2-3 hours, basting every few hours.
4

In a small bowl, whisk together 1/4 cup cold water and cornstarch. Stir in cornstarch mixture, bell pepper and onion into the slow cooker. Cover and cook on high heat for an additional 30-60 minutes, or until sauce is thickened.