Rating: 4 stars
24 Ratings
  • 5 star values: 13
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 2

This family-friendly dinner is just as good as takeout but made really easily in your slow cooker. We like to serve it with rice.

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Recipe Summary

cook:
4 hrs 10 mins
total:
4 hrs 20 mins
prep:
10 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix 2 tablespoons cornstarch, garlic powder, and ground ginger together in a small bowl. Toss chicken thighs in cornstarch mixture until they are evenly coated.

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  • Heat oil in a skillet over medium-high heat. Cook chicken in the skillet until browned on all sides, 3 minutes per side. Transfer to a plate and set aside.

  • Drain juice from the can of pineapple chunks into a measuring cup. You should have approximately 3/4 cup to 1 cup of juice.

  • Mix 1/2 cup pineapple juice, chicken stock, rice vinegar, brown sugar, ketchup, and soy sauce together in a slow cooker. Add browned chicken pieces and stir to coat chicken with the sauce. Cook on Low for 3 1/2 hours.

  • Whisk remaining 2 tablespoons cornstarch with remaining 1/4 cup pineapple juice. Stir cornstarch mixture into the slow cooker. Increase the slow cooker heat to High and add pineapple chunks and chopped red bell pepper.

  • Cook on High until the sauce is bubbly and thickened and bell pepper is crisp-tender, about 30 minutes. Garnish with chopped green onion.

Nutrition Facts

297 calories; protein 20.4g; carbohydrates 31.9g; fat 9.9g; cholesterol 68.7mg; sodium 428mg. Full Nutrition
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