Ingredients :
Slow Cook:
- 2 lbs chicken thighs boneless and skinless – cut into 1-2 inch pieces, or chicken breasts
- 1/3 cup low sodium soy sauce
- 2 tablespoons lime juice
- 1/4 cup orange juice
- 1 tablespoon lime zest
- 2 tablespoons sesame oil
- 1 20 oz can pineapple chunks do NOT drain
- 1 red bell pepper cut into 1-inch chunks
- 1 yellow bell pepper cut into 1-inch chunks
- 1 tablespoon garlic minced
- 1 tablespoon ginger grated
- 1/3 cup brown sugar
- 1/3 cup hoisin sauce
- 1 teaspoon red pepper flakes optional
Cornstarch Slurry:
- 4 tablespoons orange juice
- 2 tablespoons cornstarch
Garnish:
- 4 green onions sliced
- Sesame seeds
- Slivered almonds
Instructions :
- Place a large skillet over high-heat and add some oil, once hot, sear the chicken pieces until browned.
- Place the thighs in the crockpot.
- Add the rest of the ingredients on top.
- Cover with the lid on the slow cooker, and cook on LOW for 7-8 hours, or HIGH for 3-4 hours.
- During the last 30 minutes of cooking, add the cornstarch slurry. Close the lid and let it cook for 30 more minutes.
- Serve it warm over some white rice and veggies on the side.
