Monday, March 29, 2010

Slow Cooker Pineapple Chicken Thighs

This is a recipe we make fairly often.  We love the Asian flavors as well as easy slow cooker meals.  My version has been adapted from this version on allrecipes.

1 large package chicken thighs (boneless or bone-in, skinless)
3/4 cup honey
3/4 cup lite soy sauce
3 tablespoons ketchup
2 cloves garlic, crushed
1 tablespoon powdered ginger
crushed red pepper to taste
1 -20 ounce can pineapple slices, juice for the sauce and slices reserved.

Combine the soy sauce, honey, ketchup, pineapple juice, garlic, ginger and crushed red pepper.  Whisk well until the ingredients (especially honey!) are completely blended:

Add chicken to crock pot and cover with mixture.  Add some chicken broth if you need more liquid to cover the chicken (at least 3/4 covered).  Save pineapple slices in the refrigerator.
Cook on low for 8 hours.
When you get home from work (or 8 hours have otherwise elapsed), mix the chicken up and add pineapple slices to the top.  Cook white rice and serve!


  1. Do you think I could use bone-in chicken thighs for this recipe? We generally don't buy boneless since it's already an investment to buy it organic.

  2. Hi Jen :) Yep, you can- we have done it w/bone-in thighs too.