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The Slow Cooker Pineapple Chicken That You’ll Never Stop Eating

Sweet, exquisite, and brimming with flavor, this Slow Cooker Pineapple Chicken dish can’t be beat! The entire family will cherish the combination of delicate chicken and delicious pineapple pieces lying on a bed of earthy colored rice or quinoa. The best portion of this formula is the pineapple since it’s a SUPERFOOD. Pineapples help keep bones solid and solid since they are a top hotspot for bromelain, which assists uphold with jointing wellbeing. In the event that you need to get creative, toss some Superfood veggies in with the general mish-mash to add to the good times. Extraordinary decisions would be: carrots, cherry tomatoes, and asparagus.

The first occasion when I make Slow Cooker Hawaiian Pineapple Chicken it was on the grounds that we were searching for a more beneficial choice to supplant Sweet and Sour Chicken, which is one of our #1 takeout dinners. As in the past this post is liberally supported by Foster Farms, who I use only for chicken and have since I was a child experiencing childhood in California. Simple, easy and cheesy! My whole family loves this recipe so much. If it were for them, I’d be making this every day! Give it a shot, you’ll love it!To Make this Recipe You’ Will Need the following ingredients:

 

Ingredients:

  • 1 cup pineapple juice
  • 1/2 cup chicken broth
  • 1/4 cup brown sugar, packed
  • 3 tablespoons reduced sodium soy sauce
  • 3 cloves garlic, minced
  • 12 bone-in, skin-on chicken thighs
  • 1 (20-ounce) can pineapple chunks, juices reserved*
  • 2 tablespoons cornstarch
  • 1/2 teaspoon sesame seeds
  • 2 tablespoons chopped fresh parsley leaves

 

Directions:

  1. In a large bowl, combine pineapple juice, chicken broth, brown sugar, soy sauce, and garlic.
  2. Place chicken thighs into a 6-qt slow cooker. Stir in pineapple juice mixture. Top with pineapple chunks and reserved juices.
  3. 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 water and cornstarch.
  5. Stir in the mixture into the slow cooker. Cover and cook on high heat for an additional 30 minutes, or until sauce is thickened.

OPTIONAL: Preheat oven to broil. Place chicken thighs onto a baking sheet, skin side up, and broil until crisp, about 3-4 minutes.
Serve chicken immediately, garnished with sesame seeds and parsley, if desired.

 

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