In your crockpot, layer 3 pounds of boneless, skinless chicken thighs. I love using chicken thighs in the crockpot instead of chicken breasts – they have a great flavor, and cook up so tender they just fall apart with a fork!
Top it off with 1 Tablespoon of soy sauce and the chicken broth mixture. Stir everything gently. Cover and cook on high for 4-5 hours. Serve this sweet, fork-tender chicken over cooked rice. (Just pop some cooked rice out of your freezer for an even faster finish!)
3 Tablespoons cornstarch
1 cup chicken broth
3 pounds boneless, skinless chicken thighs
20-ounce can crushed pineapple
1 cup brown sugar, packed
1-ounce package Italian salad dressing mix
1 bell pepper, diced
1 onion, diced
1 Tablespoon soy sauce
- In a small bowl, stir cornstarch into chicken broth and set aside.
- Place chicken in a crockpot; top with undrained pineapple and remaining ingredients (except rice). Add broth mixture and stir gently.
- Cover and cook on high for 4-5 hours. Serve over rice.
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