Name: Pineapple Glazed Crock-pot® Chicken Thighs
Cook time: 3 h 3 min
Yield: 6

Reviews

Portions:
6

Serving Size:
1 chicken thigh with 1/3 cup sauce over 1/2 cup rice

Diet Types:

Sprinkle both sides of chicken thighs with pepper and garlic powder.
Heat oil in a large skillet over medium-high heat. Add chicken to skillet and cook 2-3 minutes on each side, until browned.
Transfer chicken to a 4-quart crock pot® coated with cooking spray.
Drain pineapple juice in a measuring cup. If less than 1 cup, add water to make 1 cup. Stir the juice into skillet drippings, and scrape to loosen browned chicken bits. Remove from heat, and stir in brown sugar, soy sauce and Tabasco sauce. Add 1 cup of the pineapple chunks. Pour mixture over chicken thighs in crock pot. Cover and cook on low heat setting for 3 hours.
Remove chicken from crock pot and turn heat to high setting. Combine cornstarch and 3 tablespoons water in a small bowl. Stir into sauce in the crock pot. Cook 2 minutes or until sauce thickens, stirring constantly with a whisk. Add green onions and stir to coat.
Serve each chicken thigh over 1/2 cup rice.

Sauce may not thicken in the Crock-pot if the temperature is not high enough. If not thickened after 2-3 minutes pour sauce into a sauce pan and heat over medium heat, stirring until thickened. Add back to crock-pot with chicken and pineapple.
Chicken thighs vary in size and weight. We made this recipe using a 1-1/2 pound package of six boneless, skinless chicken thighs, about 4 ounces each uncooked. For a lower protein diet cut the chicken thighs in half ( 2 ounces) or use smaller thighs if available.
There will be approximately 1 cup of pineapple tidbits left. Eat as a snack or dessert the next day or try another pineapple recipe.

Submitted by: DaVita renal dietitian Kristy from Kansas.