Crockpot chicken thighs cooked in honey-based sauce are a great dinner on days when you are craving Chinese and ... to do nothing!
INGREDIENTS
Servings: 4
Vegetable oil
1 tbsp
Chicken thighs, boneless, skinless
10
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
DIRECTIONS
- 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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