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Slow Cooker Hawaiian BBQ Chicken

Ingredients

  • 1 can (15 1/4 ounces) pineapple tidbits in juice, undrained
  • 1/2 cup packed light brown sugar
  • 1/4 cup teriyaki sauce
  • 2 cloves garlic, minced
  • 1 tablespoon minced ginger
  • 10 boneless, skinless chicken thighs (about 3 pounds)
  • 3 tablespoons cold water
  • 2 tablespoons cornstarch
  • Slider potato rolls  

Directions

  1. In a slow cooker crock, stir together pineapple with juice, brown sugar, teriyaki sauce, garlic and ginger.
  2. Add chicken and stir to coat.
  3. Cover slow cooker and cook on HIGH for 2 1/2 to 3 hours or LOW for 5 to 6 hours. Using two forks, shred chicken.
  4. In a small bowl, stir together water and cornstarch until cornstarch is dissolved.
  5. Transfer liquid from crock to a medium skillet. Stir in cornstarch mixture.
  6. Place skillet over medium-high heat. Cook about 3 minutes, stirring constantly until mixture is slightly thickened.
  7. Pour mixture over chicken and stir.
  8. Serve on slider rolls.

Serves: 5

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