Ingredients
- 1 ½ pounds boneless, skinless chicken thighs
- 1 cup low-sodium chicken broth
- ¼ cup low-sodium soy sauce
- 4 teaspoons cornstarch
- 2 teaspoons toasted sesame oil
- 3 large cloves garlic, minced
- 1 tablespoon minced fresh ginger
- ½ teaspoon crushed red pepper
- 2 cups cubed fresh pineapple
- 1 large red bell pepper, cut into 1-inch pieces
- 1 medium onion, cut into 1-inch pieces
- Sliced scallions for garnish
Instructions
- Coat a 5- or 6-quart slow cooker with cooking spray. Place chicken in one layer in the bottom of the cooker. Whisk broth, soy sauce and cornstarch in a measuring cup until smooth. Add sesame oil, garlic, ginger and crushed red pepper; stir to combine. Pour the mixture over the chicken, then scatter pineapple, bell pepper and onion over the top. Cover and cook on Low for 4 1/2 hours or on High for 2 hours.
- Remove the chicken and vegetables to a bowl. Transfer the liquid to a medium saucepan; bring to a boil over medium-high heat. Cook, stirring occasionally, until reduced to about 1 cup, about 10 minutes. Coarsely shred the chicken; place the chicken mixture in a serving bowl. Add the sauce and stir to combine. Garnish with scallions, if desired.