If you are not particularly fond of chicken thighs, which I am not, you can substitute chicken breasts in this recipe. But chicken breasts tend to dry out, so make sure that you keep them covered with liquid and that you do not overcook them.

If you do not like pineapple juice or are allergic to it, you can replace it with another acidic citrus juice like orange, lemon or lime juice. If you do not have a sufficient quantity of any of these, you can supplement what you do have by adding apple cider vinegar. You need the acidic juice to tenderize the meat, as well as add a flavor component.

INGREDIENTS

3 pounds bone-in chicken thighs, skin removed

½ teaspoon kosher salt, or to taste

¼ teaspoon freshly cracked black pepper, or to taste

¼ teaspoon Creole or Cajun seasoning (like Slap Ya Mama), or to taste

¼ teaspoon garlic powder, or to taste

½ cup light brown sugar, packed

1 (6 ounce) can pineapple juice

1/3 cup soy sauce

2 tablespoons cornstarch

2 tablespoons water

INSTRUCTIONS

 

For the Chicken:  Remove skin from chicken and season lightly with the salt, pepper, Cajun seasoning and garlic powder. Pat seasoning into chicken and place into the slow cooker. Whisk together the brown sugar, pineapple juice and soy sauce; pour around chicken. Cover and cook on low for about 5 to 6 hours, depending on the size. Use a wide spatula to remove the chicken from the slow cooker to a platter and loosely tent with aluminum foil; set aside to prepare the glaze.

For the Glaze:  Turn slow cooker to high until mixture comes to a boil, or transfer to a saucepan for the stovetop. Whisk together the water and cornstarch until there are no lumps. Slowly stir into the boiling sauce until fully incorporated and continue boiling for about 3 to 4 minutes or until mixture thickens. Remove from heat and let rest a moment. Brush the sauce over each chicken thigh and serve the remaining sauce at the table.

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Quick Tip:  Should you decide to substitute chicken breasts for the thighs called for in the recipe, make sure you leave the bone in it and the skin on it. This will help protect it and keep it from drying out.

Recipe courtesy of Mary at Deep South Dish, image courtesy of geniuskitchen.com