2 T. butter, melted
1 c. pineapple juice
1 T. brown sugar
2 T. soy sauce
2 lbs. chicken pieces, skin removed
3/4 t. salt
1/2 t. pepper
1/4 c. water
3 T. cornstarch
Hot, cooked rice
In a small bowl, whisk together the first 4 ingredients; set aside. Sprinkle chicken pieces evenly with salt and pepper; place in a lightly greased crock pot. Pour pineapple mixture over chicken. Cover and cook on high for 1 hour. Reduce heat to low and cook 5 hours more or until chicken is tender. Remove chicken from crock pot; keep warm. Whisk together water and cornstarch in a small bowl; add to sauce in crock pot. Increase heat to high. Stir regularly until sauce begins to thicken. Serve sauce over chicken and rice.
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Tips: I love chicken crock pot recipes where the chicken is so tender it just falls off the bone. You can use any combination of chicken pieces in this recipe (legs, thighs, quarters, cut-up whole chicken). I suggest turning the pieces once during cooking so more of the meat cooks in the sauce. Instead of buying pineapple juice separately, try draining the juice out of 1 or 2 cans of canned pineapple. Either save the fruit to eat later or serve it with dinner. I also shared this recipe at Dining with Debbie's Crock Pot Wednesday.
Recipe from Southern Living: Slow-Cooker Cookbook