Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1 cup pineapple juice, unsweetened
  • 1/3 cup low-sodium soy sauce
  • 2 tbsp apple cider vinegar
  • 2 tbsp honey
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1/2 tsp red pepper flakes
  • 2 stalks green onions, thinly sliced
  • 1 tbsp toasted sesame seeds
  • 1 tbsp cornstarch
  • 1 tbsp cold water

Instructions:

  1. Place the chicken thighs in the bottom of the slow cooker in a single layer.
  2. In a medium bowl, whisk together the pineapple juice, soy sauce, vinegar, honey, garlic, ginger, and red pepper flakes. Pour the mixture evenly over the meat, ensuring every piece is submerged.
  3. Cover and cook on Low for 7-8 hours or High for 4-5 hours until the chicken reaches an internal temperature of 165°F (74°C).
  4. Remove the chicken to a plate. While the slow cooker is still on high, whisk in the cornstarch slurry (cornstarch mixed with water). Stir constantly for 5-10 minutes until the sauce becomes a glossy, syrupy glaze.
  5. Return the chicken to the pot and toss gently to coat in the sauce. Transfer to a platter and garnish with sliced green onions and toasted sesame seeds.