SLOW COOKER BROWN SUGAR CHICKEN

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Instructions:

  1. Remove skin from chicken & season lightly with salt, pepper, Cajun seasoning, and garlic powder.
  2. Pat seasoning into chicken and place into the slow cooker.
  3. Whisk together the brown sugar, pineapple juice & soy sauce; pour around the chicken.
  4. Cover and cook on low for 5 to 6 hours, depending on the size of the chicken.
  5. Use a wide spatula to remove the chicken from the slow cooker to a platter & loosely tent with aluminum foil; set aside to prepare the glaze.
  6. Turn the cooker to high until the mixture comes to a boil, or transfer to a saucepan for the stovetop.
  7. Whisk together the water & cornstarch until there are no lumps.
  8. Slowly stir into the boiling sauce until fully incorporated & continue boiling for about 3 to 4 minutes or until the mixture thickens.
  9. Remove from heat and let rest a moment.
  10. Brush the sauce over each chicken thigh & serve the remaining sauce at the table.

Note:

  • I also added a few grinds of Rachel Ray’s Perfect Poultry seasoning to the chicken, which contains sea salt, back pepper, onion, sage, rosemary & thyme.
  • I also used low-sodium soy sauce.


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