Slow Cooker Pineapple Chicken Thighs

Ingredients

• 16 boneless chicken thighs(900g)
• 22 cup pineapple chunks(340g)
• 31 red bell pepper, diced(120g)
• 41 green bell pepper, diced(120g)
• 53 clove garlic, minced(9g)
• 60.5 cup pineapple juice(120g)
• 70.33 cup soy sauce(80g)
• 80.25 cup brown sugar(55g)
• 91 tablespoon honey(21g)
• 101 tablespoon cornstarch(8g)
• 112 tablespoon water(30g)
• 121 teaspoon ginger, grated(2g)
• 131 teaspoon black pepper(2g)
• 141 tablespoon olive oil(13.5g)

Instructions

1. 1Season the chicken thighs with black pepper.
2. 2Heat olive oil in a skillet and lightly brown the chicken thighs.
3. 3Transfer the browned chicken to the slow cooker.
4. 4Add pineapple chunks and diced red and green bell peppers around the chicken.
5. 5In a bowl, combine pineapple juice, soy sauce, brown sugar, honey, minced garlic, and grated ginger.
6. 6Whisk the sauce mixture until smooth.
7. 7Pour the sauce over the chicken and vegetables in the slow cooker.
8. 8Cover and cook on LOW for 5-6 hours or HIGH for 3-4 hours until the chicken is tender.
9. 9Carefully remove the chicken from the slow cooker.
10. 10Mix cornstarch and water together to make a slurry.
11. 11Stir the slurry into the cooking liquid in the slow cooker.
12. 12Cook for 10 minutes on HIGH until the sauce thickens.
13. 13Return the chicken to the slow cooker and coat with the thickened sauce.
14. 14Serve hot with rice or vegetables.