It’s becoming quite clear that folks love to combine savory meats with sweet brown sugar. I used it on candy bacon, I love it for ham, rubbing on ribs and steaks, it’s great with chicken and I used it even for fish. I’ve seen brown sugar here lately everywhere in these 2, 3, and 4 ingredient dishes that you see going through Facebook and Pinterest.
Here is another perfect way to use it in a slow cooker recipe made from three basic ingredients-brown sugar, pineapple juice, and soy sauce (I like the low sodium version). Finish it off with salt, pepper, and a little Cajun seasoning, of course, and add some of your favorite chicken seasonings. Create a glaze from the drippings when it’s finished, and you have a simple, quick crockpot chicken dish, that I know your family will love.
Ingredients:
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3 lbs of chicken thighs, skin removed
1/2 tsp of kosher salt, or to taste
1/4 tsp of freshly cracked black pepper, or to taste
1/4 tsp of Creole or Cajun seasoning(like Slap Ya Mama), or to taste
1/4 tsp of garlic powder, or to taste
1/2 cup of light brown sugar, packed
1 (6 oz) can of pineapple juice
1/3 cup of soy sauce
2 tbsp of cornstarch
2 tbsp of water
Directions:
Using the salt, pepper, cajun seasoning and garlic powder to extract skin from chicken & season lightly. Pat in the chicken seasoning, and put in the slow cooker. Whisk brown sugar, pineapple juice & soy sauce together; sprinkle around the chicken. Depending on the chicken size, cover and cook on low for 5 to 6 hours. Use a large spatula to remove the chicken from the slow cooker to an aluminum foil platter & loosely tent; set aside to prepare the glaze.
Switch cooker high until a mixture boils or move to a stovetop cup. Whisk water & cornstarch together until no bumps are visible. Slowly add to the boiling sauce and boil for approximately 3 to 4 minutes or until it is thick. Take off the heat and allow for a moment to rest. Clean the chicken thighs with the sauce and place it on the table with the rest of the sauce.
Note:
I also added a few grinds to the chicken, including the marine salt, pepper, onion, sage, rosemary, and thyme of Rachel Ray. Sodium soy sauce was weak, too.
Ingredients
- 3 lbs of chicken thighs, skin removed
- 1/2 tsp of kosher salt, or to taste
- 1/4 tsp of freshly cracked black pepper, or to taste
- 1/4 tsp of Creole or Cajun seasoning(like Slap Ya Mama), or to taste
- 1/4 tsp of garlic powder, or to taste
- 1/2 cup of light brown sugar, packed
- 1 (6 oz) can of pineapple juice
- 1/3 cup of soy sauce
- 2 tbsp of cornstarch
- 2 tbsp of water
Instructions
Using the salt, pepper, cajun seasoning and garlic powder to extract skin from chicken & season lightly. Pat in the chicken seasoning, and put in the slow cooker. Whisk brown sugar, pineapple juice & soy sauce together; sprinkle around the chicken. Depending on the chicken size, cover and cook on low for 5 to 6 hours. Use a large spatula to remove the chicken from the slow cooker to an aluminum foil platter & loosely tent; set aside to prepare the glaze.
Switch cooker high until a mixture boils or move to a stovetop cup. Whisk water & cornstarch together until no bumps are visible. Slowly add to the boiling sauce and boil for approximately 3 to 4 minutes or until it is thick. Take off the heat and allow for a moment to rest. Clean the chicken thighs with the sauce and place it on the table with the rest of the sauce.
Note:
I also added a few grinds to the chicken, including the marine salt, pepper, onion, sage, rosemary, and thyme of Rachel Ray. Sodium soy sauce was weak, too.
