Best 5 Slow Cooker Pineapple Chicken Thighs Recipes

**Tantalize your taste buds with our delectable Slow Cooker Pineapple Chicken Thighs recipe, a harmonious blend of sweet and savory flavors that will leave you craving more.**

This dish features succulent chicken thighs slow-cooked in a tangy pineapple sauce, resulting in fall-off-the-bone tenderness. The vibrant pineapple adds a tropical twist, while a medley of spices, including ginger, garlic, and chili powder, creates a symphony of flavors.

Alongside this main course, you'll also discover a collection of complementary recipes to elevate your culinary experience. From fluffy Coconut Jasmine Rice that perfectly soaks up the flavorful sauce to a refreshing Pineapple Cucumber Salad that adds a crisp and清爽的口感.

For those seeking a spicy kick, the Spicy Pineapple Chicken Thighs recipe infuses the dish with a fiery blend of habanero peppers and sriracha, while the Slow Cooker Pineapple Chicken with Coconut Milk recipe offers a creamy and rich variation that will tantalize your palate.

Whether you prefer classic flavors or crave a zesty twist, our Slow Cooker Pineapple Chicken Thighs and its accompanying recipes promise an unforgettable culinary journey that will satisfy even the most discerning taste buds.

Let's cook with our recipes!

SLOW COOKER PINEAPPLE HABANERO PULLED CHICKEN

Slow Cooker Pineapple Habanero Pulled Chicken image

Provided by Food Network

Categories main-dish

Time 4h25m

Yield 18 to 24 servings

Number Of Ingredients 14

Ingredients

5 pounds boneless, skinless chicken thighs
1 1/2 pounds frozen diced pineapple
One 28-ounce can crushed tomatoes
1/3 cup fresh lime juice
2 teaspoons ground cumin
1 tablespoon smoked Spanish paprika
5 large cloves garlic, crushed
3 bay leaves
1 to 2 habanero chiles, seeded and minced
1 large Spanish onion, diced
3 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/3 cup finely chopped fresh cilantro
For serving: Rolls and corn tortillas, shredded red cabbage, sour cream, sliced avocado, chopped fresh cilantro, crumbled queso fresco, lime wedges and hot sauce

Steps:

Place the chicken thighs in the base of a slow cooker. Add the diced pineapple, tomatoes, lime juice, cumin, paprika, garlic, bay leaves, habaneros, onion, salt and pepper. Stir ingredients to combine well.
Cover and cook until the chicken is fully cooked and can be easily shredded, on high for 4 hours or on low for 6 hours.
Remove the bay leaves and discard. Remove the chicken to a platter and use 2 forks to shred. Stir the chicken back into the sauce along with the chopped cilantro.
Taste and adjust with additional salt and pepper.
Serve with rolls, corn tortillas, and other toppings as part of a sandwich or taco bar.

SLOW COOKER PINEAPPLE CHICKEN

Slow Cooker Pineapple Chicken image

Everyone's takeout favorite made right in the crockpot! The chicken is SO TENDER and JUICY bursting with so much flavor!

Provided by Chungah Rhee

Yield 8 servings

Number Of Ingredients 17

Ingredients

8 bone-in, skin-on chicken thighs
1 cup pineapple juice
1/2 cup chicken broth
1/4 cup brown sugar, packed
3 tablespoons reduced sodium soy sauce
2 tablespoons honey
2 tablespoons apple cider vinegar
1 teaspoon Sriracha, optional
1 teaspoon garlic powder
1/2 teaspoon ground ginger
1 (8-ounce) can pineapple chunks, juices reserved
1 (8-ounce) can crushed pineapple, juices reserved
2 tablespoons cornstarch
1 red bell pepper, chopped
1 red onion, chopped
1/2 teaspoon sesame seeds
2 tablespoons chopped fresh parsley leaves

Steps:

Season chicken with salt and pepper, to taste. Melt butter in a large skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; drain excess fat and set chicken aside. In a large bowl, combine pineapple juice, chicken broth, brown sugar, soy sauce, honey, vinegar, Sriracha, garlic and ginger. Place chicken thighs into a 6-qt slow cooker. Stir in pineapple juice mixture. Top with pineapple chunks, crushed pineapple and reserved juices. Cover and cook on low heat for 5-6 hours or high for 2-3 hours, basting every few hours. In a small bowl, whisk together 1/4 cup water and cornstarch. Stir in cornstarch mixture, bell pepper and onion into the slow cooker. Cover and cook on high heat for an additional 30-60 minutes, or until sauce is thickened. Serve chicken immediately, garnished with sesame seeds and parsley, if desired.

TAKE THE NIGHT OFF SLOW COOKER PINEAPPLE CHICKEN

Take The Night Off Slow Cooker Pineapple Chicken image

Served with brown rice and steamed broccoli, it makes a nice Asian-style meal. It's a nice, mild dish.

Provided by nanny129

Categories World Cuisine Recipes Asian

Time 7h10m

Yield 8

Number Of Ingredients 6

Ingredients

4 pounds bone-in chicken breast halves with skin
1 (8 ounce) can pineapple chunks with juice
3 tablespoons honey
1 tablespoon soy sauce
½ cup dark brown sugar
2 teaspoons ground ginger

Steps:

Place chicken breasts into the bottom of a slow cooker. Pour pineapple chunks with juice over chicken. Drizzle with honey and soy sauce and sprinkle with brown sugar and ginger. Set cooker on High and cook for 1 hour. Reduce setting to Low and cook until chicken is cooked through, moist, and tender, about 6 more hours.

Nutrition Facts : Calories 377.2 calories, Carbohydrate 20.2 g, Cholesterol 127.7 mg, Fat 11.9 g, Fiber 0.3 g, Protein 45.6 g, SaturatedFat 3.3 g, Sodium 223.9 mg, Sugar 19.4 g

SLOW COOKED PINEAPPLE CHICKEN & RICE

Slow Cooked Pineapple Chicken & Rice image

Tastes just like something you would get in a Chinese restaurant.

Provided by patricia taylor @blackvelvet65

Categories Chicken

Number Of Ingredients 10

Ingredients

2 can(s) condensed chicken broth (10 1/2 ounces)
1 cup(s) water
1/4 cup(s) soy sauce
2 clove(s) garlic, minced
8 - skinless, boneless chicken thighs (about 2 pounds), cut into 1 1/2 pieces
1 medium red pepper, cut into pieces (about 1 cup)
4 medium green onions, cut into 2 inch pieces
1 can(s) pineapple chunks, in juice, undrained (20 ounces)
1 cup(s) uncooked regular long grain white rice
- toasted sliced almonds

Steps:

Stir the broth, water, soy, garlic, chicken,pepper, onions, pineapple with juice and rice in a 6 quart slow cooker.
Cover and cook on LOW for 7-8 hours or until chicken is cooked through.
Sprinkle with toasted almonds before serving.

SLOW-COOKER CHICKEN AND VEGETABLES WITH PINEAPPLE

Slow-Cooker Chicken and Vegetables with Pineapple image

Enjoy hearty dinner tonight with this Asian-style slow cooked zesty chicken thighs and vegetables recipe that's served over rice!

Provided by Betty Crocker Kitchens

Categories Entree

Time 5h45m

Yield 6

Number Of Ingredients 12

Ingredients

1 1/4 lb. boneless skinless chicken thighs, cut into 1/2-inch strips
2 tablespoons soy sauce
2 medium carrots, sliced (about 3/4 cup)
1 (8-oz.) can sliced water chestnuts, drained
1 (8-oz.) can pineapple chunks in unsweetened juice, drained, reserving juice
2 cups uncooked regular long-grain white rice
4 cups water
1/2 cup purchased sweet-and-sour sauce
2 teaspoons cornstarch
1 teaspoon grated gingerroot
1 1/2 cups fresh snow pea pods (about 6 oz.)
3 green onions, cut into 1-inch pieces, if desired

Steps:

In 3 1/2 to 4-quart slow cooker, combine chicken and soy sauce; mix to coat evenly. Add carrots, water chestnuts and reserved pineapple juice. Stir to combine.
Cover; cook on low setting for 4 to 5 hours.
About 30 minutes before serving, cook rice in water as directed on package.
Meanwhile, in small bowl, combine sweet-and-sour sauce, cornstarch and gingerroot; stir until well blended. Stir into chicken mixture. Add pea pods, onions and pineapple chunks; stir gently to mix. Increase heat setting to high; cover and cook an additional 20 to 25 minutes or until pea pods are crisp-tender. Serve chicken mixture over rice.

Nutrition Facts : Calories 490, Carbohydrate 75 g, Cholesterol 60 mg, Fat 1, Fiber 3 g, Protein 27 g, SaturatedFat 3 g, ServingSize 1 serving, Sodium 450 mg, Sugar 12 g

Tips:

For a tangier flavor, use fresh pineapple instead of canned pineapple.
If you don't have a slow cooker, you can cook the chicken thighs in a Dutch oven over low heat for 6-8 hours, or until the chicken is cooked through.
Serve the chicken thighs with rice, noodles, or vegetables. You can also use the leftover chicken in tacos, burritos, or sandwiches.
To make the chicken thighs even more flavorful, marinate them in the pineapple sauce for at least 30 minutes before cooking.
If you are using frozen chicken thighs, be sure to thaw them completely before cooking.

Conclusion:

Slow cooker pineapple chicken thighs are a delicious and easy-to-make meal that is perfect for busy weeknights. The chicken thighs are cooked in a sweet and tangy pineapple sauce, and they come out moist and flavorful. You can serve the chicken thighs with rice, noodles, or vegetables, and you can also use the leftover chicken in tacos, burritos, or sandwiches.