CROCK POT STICKY HAWAIIAN CHICKEN

Crock Pot Sticky Hawaiian Chicken image

Provided by @MakeItYours

Number Of Ingredients 12

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2 1/2 pounds boneless, skinless chicken thighs
1/2 red bell pepper, (coarsely chopped)
1/2 medium yellow or sweet onion, (coarsely chopped)
1/2 cup packed dark or light brown sugar
1/3 cup ketchup
2 tablespoons soy sauce
1/2 teaspoon crushed red pepper flakes
2 garlic cloves, (minced)
1 teaspoon finely minced fresh ginger
2 (8-ounce) cans pineapple rings, (undrained)
1 tablespoon cornstarch
sliced green onion, (optional)

Steps:

Place the chicken thighs in a 6-quart slow cooker. Add the bell pepper and onion.
In a small bowl, stir together the brown sugar, ketchup, soy sauce, red pepper flakes, garlic, and ginger.Chop up the pineapple rings from 1 can and add to the ketchup mixture. Add the pineapple juice from the one can. Stir and pour over the chicken.
Lay the pineapple rings from the second can on top of the chicken. Cover and cook on LOW for 4 to 6 hours.
Remove the pineapple slices and set aside. Remove the chicken and shred it. Mix the cornstarch with 1 tablespoon of cold water. Add to the crock pot and mix it in. Cover and cook on HIGH for 15 minutes to thicken.Return the chicken to the crock pot and stir it into the sauce. Place pineapple slices back on top.Serve with green onions if desired.