Ingredients
2
lb boneless skinless chicken thighs
1
to 2 cloves garlic, finely chopped
1 1/2
cups honey bbq sauce
1
can (20 oz) pineapple chunks, drained and 1/4 cup liquid reserved
1
small red bell pepper, cut into 1-inch pieces
1
small yellow bell pepper, cut into 1-inch pieces
2
tablespoons cornstarch
3
cups cooked rice
Chopped fresh parsley, if desired
Preparation
Spray 4- to 5-quart slow cooker with cooking spray. Place chicken thighs in slow cooker.
Top with garlic and sauce. Add pineapple chunks and 1/4 cup reserved liquid.
Cover; cook on High heat setting 3 hours or on Low heat setting 5 hours. When 30 minutes are left of cook time, add bell peppers. In small bowl, beat cornstarch and 1/4 cup water. Stir into slow cooker. Cover; cook on High heat setting for remaining time.
Serve with rice and parsley.
