In your crockpot, layer 3 pounds of boneless, skinless chicken thighs. I love using chicken thighs in the crockpot instead of chicken breasts – they have a great flavor, and cook up so tender they just fall apart with a fork!
On top of the chicken, add one 20-ounce can of undrained crushed pineapple.
Then add 1 cup of packed brown sugar and a 1-ounce package of Italian salad dressing mix. (Don’t inhale directly over the crockpot – it made me sneeze for 5 minutes!)
Top it off with 1 diced onion and 1 diced bell pepper. (I used a green pepper because that’s what we had fresh from our garden, but a red pepper would look – and taste – beautiful in here, too!)
Top it off with 1 Tablespoon of soy sauce and the chicken broth mixture. Stir everything gently. Cover and cook on high for 4-5 hours. Serve this sweet, fork-tender chicken over cooked rice. (Just pop some cooked rice out of your freezer for an even faster finish!)
Ingredients:
3 Tablespoons cornstarch
1 cup chicken broth
3 pounds boneless, skinless chicken thighs
20-ounce can crushed pineapple
1 cup brown sugar, packed
1-ounce package Italian salad dressing mix
1 bell pepper, diced
1 onion, diced
1 Tablespoon soy sauce
Cooked rice
Instructions:
- In a small bowl, stir cornstarch into chicken broth and set aside.
- Place chicken in a crockpot; top with undrained pineapple and remaining ingredients (except rice). Add broth mixture and stir gently.
- Cover and cook on high for 4-5 hours. Serve over rice.
Enjoy!
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{Gooseberry Patch did give me one copy of “Hometown Harvest” to review and one to give away. All thoughts, opinions, and photos are my own. Affiliate links were used in this post.}
Looks yummy!!!
ReplyDeleteWhen I come visit you should teach me how to cook...haha.
ReplyDeleteIt was great! I'll be making this again. :)
ReplyDeleteFirst you need to send me a list of things you are allergic to. That makes things a little bit harder. ;)
ReplyDelete