And now, for the recipe that made it all possible- Crockpot Brown Sugar Chicken.
- 3 pounds bone-in chicken thighs, skin removed
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly cracked black pepper
- 1/4 teaspoon Creole or Cajun seasoning (like Slap Ya Mama)
- 1/4 teaspoon garlic powder
- 1/2 cup light brown sugar, packed
- 1 (6 ounce) can pineapple juice
- 1/3 cup soy sauce
- 2 tablespoons cornstarch
- 2 tablespoons water
Remove skin from chicken thighs.
Whisk together the water and cornstarch until there are no lumps. (I didn’t get a picture of that, but it looks like chalky water.
RP Servings: Well ok so we made sauce for 3 lbs of chicken, but only actually made 1lb of chicken. As written though, 9-12.
Stars: 4! And not only because I now understand cornstarch. This was cheap and simple, and would be a great dish to make if you had to cook for a lot of people. The pineapple juice and soy sauce were understated but tasty. I definitely recommend cooking on the short side- ours were a smidgen overcooked, but we did 3 hours on high (plus a couple hours of “keep warm” time) for pretty small, non-frozen thighs. We definitely could have done 2.5 hours high (5 hours low) with no problem at all, but it depends on the size/circumstances of your chicken.