Crock Pot Pineapple Ginger Chicken

Way too humid today to even think about turning on the oven to make dinner.  So dinner came together by taking what was in the fridge and cupboard and tossing into the slow cooker.  Was pretty good will tweak the recipe in the future but this is how it turned out.

First sliced 1/2 red pepper, 1/2 yellow pepper, 1/2 a large onion.

Trim the fat off 8 boneless, skinless chicken thighs. Cut into chunks and place into crock pot. Season with black pepper.

Once the chicken was in the crock pot I added the peppers and onions. Then I added  a sauce I made up containing pineapple juice from a can of pineapple chunks, brown sugar, vinegar, grated ginger and lite tamari sauce.

Put the lid on the crock and cooked on high for 2 hrs.  Once the 2hrs are up I added green onions and the pineapple chunks.

Stir them in and continue cooking.  Since I like a thicker sauce I let this cook for another 10 minutes and then added a slurry of cornstarch and water.  I let it continue cooking until the sauce is thicken and then serve over some rice.

Next time I make it I would add a little more spice and some more ginger and maybe some greens like baby bok choy perhaps.

Crock Pot Pineapple Ginger Chicken

8 Boneless, skinless chicken thighs, fat trimmed and cut into chunks.

1 can of chunk pineapple in juice

1/2 red pepper cut into slices

1/2 yellow pepper cut into slices

1/2 of a large onion sliced

4 green onions chopped

2T lite tamari sauce

2T vinegar

3T brown sugar

2 inches of fresh ginger root, grated

1)  Trim fat from chicken thighs cut into chunks and put into crock pot

2)  Slice the peppers and onions and add to crock pot

3) make sauce, stir together vinegar, juice from the canned pineapple, brown       sugar, grated ginger, tamari sauce.  Add to crock pot.  Put lid on the on the     crock pot and turn on high for 2 hours.

4) After two hours add pineapple and green onions continue cooking on high       for 15 more minutes.  If you like a thicker sauce, make a slurry of                   cornstarch and water, add to crock pot and continue to cook until sauce           has thicken.  Serve over rice.