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Simply Delicious

Oh-My Chicken Thighs

ChickenSlow CookerAsian

Time: 4 hours 20 minutes

Yield: 6 servings

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About

Me-Oh-My, why haven't you tried this sooner? Oh-My Chicken Thighs may just be the best thing since sliced bread! Slow and steady, the browned chicken pieces are nestled in a sassy, sweet, pineapple-based sauce and cooked until fall-off-the-bone readiness (and until you can't be tempted with that beautiful aroma any longer)! We don't lie — add this to a bed of rice and Oh-My Chicken Thighs are the best and easiest way to make a meal so very exciting and delicious! It's the slice of tasty life you've been missing!

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Ingredients

  • 4 tablespoons cornstarch, divided
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground ginger
  • 1 1/2 pounds chicken thighs, skinless and boneless, cubed
  • 1 tablespoon vegetable oil
  • 1 (20-ounce) can pineapple chunks, reserving 1 cup of the juice
  • 1/2 cup chicken stock
  • 1/4 cup rice vinegar
  • 1/4 cup brown sugar
  • 2 tablespoons ketchup
  • 2 tablespoons soy sauce
  • 1 medium red bell pepper, chopped
  • rice, to taste, cooked and warm, for serving
  • 1 green onion, chopped, for garnish

Directions

Step 1 -In a medium bowl, add 2 tablespoons of the cornstarch, the garlic powder, and ground ginger and mix until it is well-combined.

Step 2 -Add the chicken pieces to the cornstarch mixture and toss until they are evenly coated.

Step 3 -In a large skillet over medium-high heat, add the oil.

Step 4 -Add the coated chicken pieces to the heated oil and cook, flipping occasionally, until they reach an internal temperature of 165 degrees F and are browned, about 3 minutes per side.

Step 5 -Transfer the cooked chicken pieces to a plate.

Step 6 -In a slow cooker, add 1/2 cup of the pineapple juice, the chicken stock, the rice vinegar, the brown sugar, the ketchup, the soy sauce and stir until it is well-combined.

Step 7 -Add the browned chicken pieces to the sauce and stir to coat.

Step 8 -Cook the chicken mixture on low heat, about 3 hours 30 minutes.

Step 9 -In a small bowl, add the remaining pineapple juice and the remaining cornstarch and whisk to combine.

Step 10 -Stir the slurry mixture into the chicken mixture and increase the heat to high.

Step 11 -Add the pineapple chunks and the bell peppers to the chicken mixture and cook until the sauce is bubbly and has thickened and the bell pepper is crisp-tender, about 30 minutes.

Step 12 -Serve the chicken mixture over the rice, garnished with the green onions.

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