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Ingredients
3 pounds of chicken thighs, skin removed
1/2 teaspoon of kosher salt, or to taste
1/4 teaspoon of freshly cracked black pepper, or to taste
1/4 teaspoon of Creole or Cajun seasoning(like Slap Ya Mama), or to taste
1/4 teaspoon of garlic powder, or to taste
1/2 cup of light brown sugar, packed
1 (6 ounce) can of pineapple juice
1/3 cup of soy sauce
2 tablespoons of cornstarch
2 tablespoons of water
Directions
Remove the skin from chicken and season gently with the salt, pepper, garlic powder, and Cajun seasoning.
Softly season the chicken and place it into the slow cooker. Whisk together with soy sauce, pineapple juice, and brown sugar. Pour around the chicken until its covered.
Now cover and cook on low for about 5 to 6 hours (depends on the size). Use a spatula to remove the chicken from the cooker to a platter. Then loosely tent with aluminum foil; set it aside to prepare the glaze.
Turn cooker to high until mixture comes to a boil. Whisk together the water and cornstarch until there is no lumps left.
Slowly stir into the boiling sauce until fully incorporated and continue boiling for about 4 minutes or until the mixture thickens.
Remove from heat and let it rest for a few minutes. Brush the sauce over each chicken thigh and serve the remaining sauce at the table.
Ingredients
- 3 pounds of chicken thighs, skin removed
- 1/2 teaspoon of kosher salt, or to taste
- 1/4 teaspoon of freshly cracked black pepper, or to taste
- 1/4 teaspoon of Creole or Cajun seasoning(like Slap Ya Mama), or to taste
- 1/4 teaspoon of garlic powder, or to taste
- 1/2 cup of light brown sugar, packed
- 1 (6 ounce) can of pineapple juice
- 1/3 cup of soy sauce
- 2 tablespoons of cornstarch
- 2 tablespoons of water
Instructions
Remove the skin from chicken and season gently with the salt, pepper, garlic powder, and Cajun seasoning.
Softly season the chicken and place it into the slow cooker. Whisk together with soy sauce, pineapple juice, and brown sugar. Pour around the chicken until its covered.
Now cover and cook on low for about 5 to 6 hours (depends on the size). Use a spatula to remove the chicken from the cooker to a platter. Then loosely tent with aluminum foil; set it aside to prepare the glaze.
Turn cooker to high until mixture comes to a boil. Whisk together the water and cornstarch until there is no lumps left.
Slowly stir into the boiling sauce until fully incorporated and continue boiling for about 4 minutes or until the mixture thickens.
Remove from heat and let it rest for a few minutes. Brush the sauce over each chicken thigh and serve the remaining sauce at the table.
