Crockpot Chicken Thighs with Honey

Prep:

10 m

Cook:

4 h 10 m

Ready in:

4 h 20 m

Yum

Crockpot chicken thighs cooked in honey-based sauce are a great dinner on days when you are craving Chinese and ... to do nothing!

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Servings: 4

Vegetable oil

1 tbsp

Chicken thighs, boneless, skinless

Honey

¾ cup

Soy sauce

¾ cup, lite

Ketchup

3 tbsp

Garlic

2 cloves, crushed

Fresh ginger root

1 tbsp, minced

Pineapple chunks

1 can (20 oz), drained, pineapple juice reserved

Corn flour

2 tbsp

Water

¼ cup

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.
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.
Cook the dish for 4 hours on High, covered. Add pineapple chunks right before you serve it.
Use a middle-sized bowl to mix corn flour and water.
Take the chicken thighs out of the crockpot.
Add the corn flour mixture to the sauce in the crockpot to make it thicker. Poor it over the chicken thighs.

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