It has been a bit of a tradition of mine to do slow cooker Sundays most Sundays during winter – I just love the smell and homeliness the food in the crock pot creates and spreads through the JK lair and to be able to put it on in the morning and then when you are ready have a meal is kind of a huge relief and gift for me. It also works out brilliantly as I then divvy up the left overs into tupperware and either freeze a bunch or have work lunch meals to make everyone I work with jealous 🙂
Most people have a slow cooker they received for a wedding present or a gift or a fad purchase but seriously most of them never use them – it is the easiest way to cook, if you are lazy this is for YOU 🙂
I have oodles of chicken in the freezer and this was always going to be a chicken dish but I always buy breast and had forgotten than thighs work best in the slow cooker so ended up buying 10 of the little blighters for about $11.
I served this dish with quinoa and cooked the whole thing for about 8hrs on low. I made two mistakes – 1) I completely forgot the last part about adding the cornflour and water. I had been reviewing films for the other site literally for 10hrs on the computer so I pretty much could not see properly by the end of it AND was starving for food and red wine 🙂 2) I found the dish too salty and overpowering with the soy sauce. This is more than likely due to point 1 but to be honest – next time I think I would only put in 1/2 a cup of soy. It had a delicious taste to it.
YOU WILL NEED TO:
1. Heat oil in a frying pan over medium heat, and brown chicken thighs on all sides.
2. Pour honey, soy sauce, tomato sauce or ketchup, garlic, ginger and reserved pineapple juice into a slow cooker and mix well.
3. Place thighs in the slow cooker and turn to coat with mixture.
4. Cover and cook for 4 hours on High. Stir in pineapple during the final 20 minutes of cooking.
5. Mix the cornflour and water together in a small bowl. Remove thighs from slow cooker. Stir the cornflour mixture into remaining sauce in the slow cooker until it thickens. Serve sauce over the chicken.
It should be noted that the original recipe for this was from AllRecipes.com but I have adjusted to JK tastes – next time will adjust it better on the Soy – I thought light Soy would be a little less salty – but then again this was more than likely my fault for being in a hurry and a little piggy.
Enjoy the hell out of it.