Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1/2 cup soy sauce
  • 1/3 cup brown sugar, packed
  • 1/4 cup rice vinegar
  • 1 tbsp toasted sesame oil
  • 1/2 cup pineapple juice
  • 2 tbsp cornstarch
  • 2 tbsp cold water

Instructions:

  1. Place the chicken thighs in the bottom of the crockpot.
  2. In a small bowl, whisk together the soy sauce, brown sugar, rice vinegar, sesame oil, garlic, ginger, and pineapple juice. Pour the mixture over the chicken, ensuring every piece is submerged.
  3. Cover and cook on Low for 6-7 hours or High for 3-4 hours until the chicken is tender enough to be easily separated with two forks.
  4. Whisk the cornstarch and cold water together to create a slurry and stir this into the crockpot.
  5. If using optional vegetables, add them to the pot now.
  6. Cover and cook on High for an additional 20–30 minutes until the sauce is thick and glossy and the vegetables are tender-crisp.