Slow Cooker Brown Sugar Chicken

• Gluten free

• Meat

  • 3 lbs Chicken thighs, boneless skinless

• Produce

  • 1/4 tsp Garlic powder
  • 1 can Pineapple juice or juice from a can of pineapple

• Condiments

  • 1/3 cup Soy sauce

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1/2 cup Brown sugar
  • 2 tbsp Cornstarch
  • 1/4 tsp Paprika
  • 1/4 tsp Salt

• Liquids

  • 2 tbsp Water

Found on stockpilingmoms.com

Description

Ingredients

• 3 pounds of boneless, skinless chicken thighs
• ½ tsp of black pepper
• ¼ tsp salt
• ¼ tsp paprika
• ¼ tsp garlic powder
• ½ cup brown sugar
• 1 can ( 6 oz) of pineapple juice or juice from a can of pineapple
• ⅓ cup soy sauce
• 2 Tbsp cornstarch
• 2 Tbsp water

Directions

• Place chicken in crcokpot and season lightly with the salt, pepper, paprika and garlic powder.
• 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 in a measuring cup until there are no lumps.
• Slowly stir cornstarch mixture 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.