Hawaiian Crockpot Chicken



 Pineapple chunks, with juice 1 can 398 ml

Brown sugar forty five ml

 soy sauce sixty ml (1/4 cup)

one red bell pepper

twelve chicken thighs, boneless

half minced red onion


In a large airtight bag, put the pineapple pieces, pineapple juice, brown sugar, soy sauce, bell pepper, thighs and red onion. Salt and pepper. Close the bag and shake. Eliminate the air from the bag also seal.

Placing bag flat in freezer.

The day before meal, letting bag thaw in refrigerator

When ready to cook, transfer the mixture to the slow cooker. Topping also cooked over low heat for about six to seven hours.


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