Slower Cooker: Hawaiian Chicken

Hawaiian Chicken

With summer heat returning, the slower cooker is a great choice for a solid meal without heating up the kitchen.  You can use any chicken parts in this recipe, but I prefer thighs, because they are the most succulent and hold up well during the longer cooking process. Remember each time you lift the slower cooker lid, you add 20 minutes to the cooking time. 

4 chicken breasts or thighs

2 tablespoons canola oil

1 cup pineapple, chunks or slices, save juice

Sauce:

1/3 cup brown sugar

¼ cup cornstarch

2 tablespoons lemon juice

¾ teaspoon salt

¼ teaspoon ground ginger

2 tablespoons soy sauce

2 garlic cloves, minced

Juice of the pineapple

In a large skillet, brown the chicken in the cooking oil. Spray the inside of the slower cooker and layer in the chicken, the pineapple and the sauce.  Cook for two hours on High.  Serve the Hawaiian Chicken over orzo or rice.  Serves 4.