Servings: 4
Vegetable oil
1 tbsp
Chicken thighs, boneless, skinless 
¾ cup
Soy sauce
¾ cup, lite
3 tbsp
2 cloves, crushed
Fresh ginger root
1 tbsp, minced
Pineapple chunks
1 can (20 oz), drained, pineapple juice reserved
Corn flour
2 tbsp
¼ cup
Crockpot Chicken Thighs with Honey
10 m
4 h 10 m
Ready in:
4 h 20 m
  1. Pour the oil into a skillet and heat it. Add chicken and cook it over medium heat until the chicken thighs are evenly browned. Transfer them into the crockpot.
  2. Use a small bowl to combine the next 5 ingredients (from honey to ginger root) and add the pineapple juice. Pour the mixture into the crockpot.
  3. Cook the dish for 4 hours on High, covered. Add pineapple chunks right before you serve it.
  4. Use a middle-sized bowl to mix corn flour and water.
  5. Take the chicken thighs out of the crockpot.
  6. Add the corn flour mixture to the sauce in the crockpot to make it thicker. Poor it over the chicken thighs.