Ingredients
2 pounds boneless skinless chicken thighs
1 1/2 cups low-sodium teriyaki sauce
1 cup pineapple chunks (fresh or canned, drained)
1/2 cup pineapple juice
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons soy sauce
1 tablespoon rice vinegar
2 tablespoons brown sugar
1 tablespoon sesame oil
1 red bell pepper, sliced
2 tablespoons cornstarch
2 tablespoons cold water
1 teaspoon black pepper
2 tablespoons chopped green onions (for garnish)
1 teaspoon sesame seeds (for garnish)
Instructions
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Place chicken thighs in the bottom of a 6-quart slow cooker in a single layer.
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In a bowl, whisk together teriyaki sauce, pineapple juice, soy sauce, rice vinegar, brown sugar, sesame oil, garlic, and ginger until fully combined.
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Pour the sauce evenly over the chicken.
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Add pineapple chunks on top.
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Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours until chicken is tender and easily shreds.
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Add sliced bell peppers during the last 30 minutes of cooking.
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In a small bowl, mix cornstarch and cold water to create a slurry. Stir into the slow cooker.
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Cover and cook for 15–20 minutes until the sauce thickens and becomes glossy.
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Shred or slice the chicken, stir to coat in sauce, and garnish with green onions and sesame seeds before serving.
Notes
For best results, cook on LOW for maximum tenderness.
Do not add cornstarch at the beginning or the sauce may become gummy.
If using chicken breasts, reduce cook time slightly to prevent dryness.
For a thicker sauce, remove the lid during the last 15 minutes of cooking.
- Prep Time: 10 minutes
- Cook Time: 6 hours (LOW) or 4 hours (HIGH)
- Category: 6 servings
- Method: Slow Cooker
- Cuisine: Asian-Inspired