Sorry everyone I am a day late on the Slow Cooker Sunday! I decided to take an impromptu trip North to my parent's house for Easter which meant I wasn't around my computer to get this posted until now!
A few things have changed with Slow Cooker Sunday...want to see?!
We now have a button!! Yep, that's right! Emily, from The Winking of an Eye, created a lovely button for our Slow Cooker Sunday! So if you want to join in on the fun, grab the button and link back to my blog. Make sure to leave a comment letting me know you are joining in so I can check out your recipe!
Now on to this week's recipe...Hawaiian Chicken. (serves 4)
The original recipe can be found here.
I was a little nervous to try this recipe because I don't like warm Pineapple...or so I thought. This recipe was so good! My husband loved it! The first words out of his mouth were "hmmm, oh man, this is so good!" Yep, it was that good! This recipe is super easy to make!
6 Boneless, skinless Chicken Thighs, trimmed
1/4 c. Flour
1 (20 oz) can Pineapple rings (juice reserved)
1/4 c. Soy Sauce
1 Tbsp. Worcestershire Sauce
1/4 c. Brown Sugar
1 Tbsp. Lemon Juice
1 tsp. Garlic Powder
1 Tbsp. Quick Cooking Tapioca
1 Tbsp. Apple Cider Vinegar
1 Green Bell Pepper, diced (Optional) I didn't add this.
1. Coat the Chicken thighs in the flour and place in the slow cooker.
2. Combine 1/2 c. of the reserved Pineapple juice, Soy sauce, Worcestershire sauce, Brown sugar, Lemon Juice, Garlic powder, Tapioca and Apple Cider Vinegar. Pour over Chicken.
3. Top the Chicken and sauce with the Pineapple rings.
4. Cover and cook on low for 4-6 hours. Add in the green peppers and cook for another 30 minutes on high (without lid).
5. Serve over rice!