Ingredients

The following ingredients have 4 Servings
  • 2-3 lbs. Chicken Thighs (boneless-skinless )
  • 1-2 Tablespoons Olive Oil
  • ½ Medium Yellow Onion
  • 1 20oz Can Pineapple Chunks (drained)
  • 1 Red Bell Pepper (roughly chopped)
  • 1 Cup Apricot Preserves
  • 2 Tbsp Soy Sauce
  • 1 Tbsp Teriyaki Sauce
  • 1 Tsp Lemon (Freshly Grated )
  • ¼ Cup Water (Cold )
  • 2 Tbsp Cornstarch
  • Rice ( for serving)

Instruction

  • Heat oil in a large skillet then browns chicken on each side for 2-3 minutes.
  • Transfer chicken to a 5-quart crockpot and top with onions, pineapple, and bell pepper.
  • In a small bowl combine apricot preserves, soy sauce, teriyaki sauce, and grated lemon, mix well.
  • Spoon apricot mixture over chicken and veggies/pineapple.
  • Cover and cook on high for 3-4 hours or on low for 4-6 hours.
  • 30 minutes prior to serving remove chicken from crockpot. Combine cold water and cornstarch to make a slurry and pour into a crockpot. Stir well.
  • Return chicken to crockpot cover and cook on high for 30 minutes or until sauce has thickened.
  • Serve hot over rice. Enjoy!