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Crockpot Chicken Thighs with Honey
Crockpot Chicken Thighs with Honey

(cooking time: 6 hours 10 mins; 4 servings)

  • Vegetable oil – 1 tbsp
  • 10 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.