Slow Cooker Brown Sugar Chicken
Those busy days scream for an easy recipe and slow cooker brown sugar chicken is one that fits the bill. This one became an instant hit the very first time we prepared it.
- 3 pounds bone-in chicken thighs, skin removed
- ½ teaspoon kosher salt, or to taste
- ¼ teaspoon freshly cracked black pepper, or to taste
- ¼ teaspoon Creole or Cajun seasoning (like Slap Ya Mama), or to taste
- ¼ teaspoon garlic powder, or to taste
- ½ cup light brown sugar, packed
- 1 (6 ounce) can pineapple juice
- ⅓ cup soy sauce
- 2 tablespoons cornstarch
- 2 tablespoons water
- Remove skin from chicken and season lightly with the salt, pepper, Cajun seasoning and garlic powder.
- Pat seasoning into chicken and place into the slow cooker.
- Whisk together the brown sugar, pineapple juice and soy sauce; pour around chicken.
- Cover and cook on low for about 5 to 6 hours, depending on the size.
- Use a wide spatula to remove the chicken from the slow cooker to a platter and loosely tent with aluminum foil; set aside to prepare the glaze.
- Turn cooker to high until mixture comes to a boil, or transfer to a saucepan for the stovetop. Whisk together the water and cornstarch until there are no lumps.
- Slowly stir into the boiling sauce until fully incorporated and continue boiling for about 3 to 4 minutes or until mixture thickens.
- Remove from heat and let rest a moment.
- Brush the sauce over each chicken thigh and serve the remaining sauce at the table.
We had some skeptics with the inclusion of pineapple juice on this one, but since it was chicken judgment was withheld. They also understand the house rule and new there would be nothing else served for dinner. We followed along with removing the skin on the chicken before throwing it in the crock pot.
Hopefully slow cooker brown sugar chicken can find a way to make it to your menu. I am sure that it will be a great way to add some more chicken to the dinner plates. Bonus is that you can buy pineapple chunks or a whole pineapple and have some fruit to eat.