Hawaiian Crockpot Chicken
- Pineapple chunks, with juice 1 can 398 ml
- Brown sugar forty five ml
- soy sauce sixty ml (1/4 cup)
- one red bell pepper
- twelve chicken thighs, boneless
- half minced red onion
In a large airtight bag, put the pineapple pieces, pineapple juice, brown sugar, soy sauce, bell pepper, thighs and red onion. Salt and pepper. Close the bag and shake. Eliminate the air from the bag also seal.
Placing bag flat in freezer.
The day before meal, letting bag thaw in refrigerator
When ready to cook, transfer the mixture to the slow cooker. Topping also cooked over low heat for about six to seven hours.