Slow Cooker Hawaiian Chicken

Recipe by Rivky Kleiman

Get creative with your Crock-pot. Being prepared doesn’t have to equal boring!

Serves 6

• 1 medium onion, sliced
• 3 cloves garlic, crushed
• 1 yellow pepper, cut into large chunks
• 1 red pepper, cut into large chunks
• 1 14-oz (400-g) can jellied or whole-berry cranberry sauce
• 1 20-oz (570-g) can pineapple chunks
• 1 cup orange juice
• ¼ cup brown sugar
• 6 chicken thighs
• salt, pepper, onion powder, garlic powder, and paprika, to taste
• ¼ cup water
• 2 Tbsp cornstarch

Place onion, garlic, and peppers on the bottom of the slow cooker. Whisk together cranberry sauce, pineapple chunks with liquid, orange juice, and brown sugar. Pour mixture over the vegetables and mix well.

If you can, brown the chicken thighs on both sides for 3–5 minutes in a frying pan set over high heat. (This step is optional but recommended, as it will yield less oil accumulation.) Lay the chicken thighs over the vegetable mixture. Season to taste with salt, pepper, onion powder, garlic powder, and paprika. Baste with the cranberry-pineapple mixture. Cover and cook on low for 5 hours or on high for 3 hours.

Combine the water and cornstarch in a small cup and mix well. Add to the slow cooker and cook an additional 30 minutes.

(Originally featured in Family Table, Issue 726)