I had some organic chicken thighs in the freezer, so I adapted this recipe from this Slow Cooker Honey Garlic Chicken recipe. Despite the reviews saying the meat came out dry, I found the recipe to be pretty forgiving, and the sauce thickened beautifully when I added the cornstarch. In fact, I will probably halve the cornstarch next time so the sauce is a little more runny.
Slow Cooker Teriyaki Chicken
Serves 4 to 6
nonstick cooking spray
1 1/2 lbs boneless skinless chicken thighs
1 20 oz. can crushed pineapple in juice
1/4 cup honey
3/4 cup low sodium soy sauce
3 tablespoons ketchup
2 teaspoons minced garlic
1/4 cup finely minced onion or 1 tablespoon onion powder
2 tablespoons cornstarch
1/4 cup cold water
1. Spray the inside of the crock with nonstick cooking spray. Add the thighs to the crock.
2. Drain the pineapple, reserving the juice. Cover the pineapple and store in refrigerator.
3. In a small bowl, combine the pineapple juice, honey, soy sauce, ketchup, garlic and onion. Pour the mixture over the chicken. Cover and cook on low for 8 hours or high for 4 hours.
4. Before serving, combine the cornstarch and water in a small bowl and stir until the cornstarch has completely dissolved. Pour the cornstarch into the crock and stir to combine. Add the reserved pineapple and heat through. Serve with rice.