I’m over here excited! Just jubilant ya hear me?! Why you ask? Well, for one, I’m posting a second recipe this week! You guys know I’m NEVER this productive. And, most importantly, I’m beyond myself, because this chicken just blessed my soul! My WHOLE soul! Chile, you know I love a good sauce! But, Honey, this sauce right here?! Mannnnn….just try it!
I’m LOVING this slow cooking month! I hope you guys are finding these recipes helpful. This one has to be my new favorite. The sweet and tangy chicken will literally fall apart if you breathe on it. Okay, maybe I’m exaggerating, but it’s just good. lol
You can use chicken breasts instead of thighs and add some red pepper flakes for a little heat. Have it your way! But, definitely give it a try!
Love,
B. Coop
- 6 boneless, skinless chicken thighs (cut into 1 inch pieces)
- 1/2 green pepper (sliced)
- 1 T onion powder
- 1 T Accent seasoning
- 1 T minced garlic
- 1 tsp minced ginger
- 1/2 tsp crushed red pepper flakes
- 1/2 cup ketchup
- 1 cup brown sugar
- 1/3 cup soy sauce
- 1/4 cup pineapple juice
- 3 T honey
- 1 T apple cider vinegar
- 1 T cornstarch
- 1 T water
- green onions for garnish
- Pat chicken dry well
- Season with onion powder and Accent
- Add green peppers and chicken to the slow cooker
- In a bowl, whisk all remaining ingredients together (Except green onions)
- Pour over chicken and peppers
- Cook on high for 3-4 hrs or on low 6-7 hrs
- Whisk cornstarch and water together
- Pour into the slow cooker and stir
- Garnish with green onions
- Serve with rice
- Enjoy!
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