Makes 4 servings
6 boneless, skinless chicken thighs, trimmed
1/4 cup flour
1 (20 oz) can pineapple rings, juice reserved
1/4 cup soy sauce
1 Tbsp Worcestershire sauce
1/4 cup 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)
1. Dredge the chicken thighs in the flour and place in the slow cooker.
2. Combine 1/2 cup of the reserved pineapple juice, soy sauce, Worcestershire sauce, brown sugar, lemon juice, garlic powder, tapioca and apple cider vinegar. Pour over the 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 pepper and cook for another 30 minutes on HIGH (without lid).
5. Serve over rice.
Another great meal to make this summer. It was sweet but not overly sweet. The chicken was moist and soaked up the sweet sauce. The flour thickened up the sauce a bit and the tapioca helped a lot with that as well. 4 stars.