Ingredients:
2 1/2 pounds boneless, skinless chicken thighs
1/2 red bell pepper, coarsely chopped
1/2 medium yellow or sweet onion, coarsely chopped
1/2 cup packed dark or light brown sugar
1/3 cup ketchup
2 tablespoons soy sauce
1/2 teaspoon crushed red pepper flakes
2 garlic cloves, minced
1 teaspoon finely minced fresh ginger
2 (8-ounce) cans pineapple rings, undrained
1 tablespoon cornstarch
Sliced green onion (optional)
Instructions:
Place chicken thighs, bell pepper, and onion in a 6-quart slow cooker.
Mix brown sugar, ketchup, soy sauce, red pepper flakes, garlic, and ginger in a bowl. Add chopped pineapple and juice from one can.
Pour the mixture over the chicken, and place the remaining pineapple rings on top.
Cook on LOW for 4-6 hours.
Remove the pineapple slices and set aside. Shred the chicken, then thicken the sauce with cornstarch mixed with water. Return the chicken to the sauce and stir. Serve with green onions if desired.
Prep Time: 10 mins | Total Time: 4-6 hours
