Ingredients
- 1 (8-ounce) can crushed pineapple in juice
- 1/2 cup low-sodium soy sauce
- 3 tablespoons honey
- 1 tablespoon grated fresh ginger
- 1 small garlic clove, minced
- 1 1/2 pounds bone-in, skinless chicken breasts
- 1 pound boneless, skinless chicken thighs
Instructions
Step 1: Prepare the Sauce
In a large bowl, whisk together the crushed pineapple (with juice), soy sauce, honey, ginger, and garlic until fully combined.
Step 2: Add to Slow Cooker
Place the chicken breasts and thighs in the slow cooker. Pour the sauce over the chicken and turn to coat evenly.
Step 3: Cook
Cover and cook on low for 4 hours or high for 2 hours, until the chicken is fully cooked and tender.
Step 4: Serve
Serve the chicken over rice and spoon extra sauce over the top.
Thickening the Sauce (Optional)
If you prefer a thicker sauce:
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Remove 1 cup of the cooking liquid from the slow cooker.
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In a small saucepan, whisk together the liquid with 1 teaspoon cornstarch and 1 teaspoon soy sauce.
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Bring to a boil over medium-high heat, then reduce to a simmer until thickened.
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Pour over the chicken before serving.
Notes
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Use Both Cuts: The combination of bone-in breasts and boneless thighs keeps the dish juicy and flavorful.
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Shred or Serve Whole: You can shred the chicken directly in the slow cooker for a pulled-style dish if desired.
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Make It a Bowl: Serve over brown rice with steamed broccoli or snap peas for a complete meal.
Storage
Transfer leftovers to an airtight container and refrigerate for up to 3 days. Reheat gently on the stovetop, in the oven, or microwave.
Freezing
This recipe freezes well. Store in a freezer-safe container or bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
