Tropical flavors unite in this EASY crockpot meal!! Full of flavor and a must make!
Packed with protein and veggies! Pair with your favorite rice for a perfect meal!
RECIPE:
2 lb. chicken thighs boneless, skinless
salt and pepper
2 red bell peppers sliced, seeds removed
½ cup yellow onion diced
2 cups pineapple cut into small cubes
3 garlic cloves minced
½ teaspoon fresh ginger grated
¼ cup Lakanto Golden
3 tablespoon soy sauce or sub tamari
2 tablespoon honey
2 tablespoon arrowroot or cornstarch
2 tablespoon water
2 tablespoon green onions or more to taste; chopped
Spray your crockpot with nonstick spray. Then, season the chicken with salt and pepper and place it into the bottom of the crockpot.
Add the bell peppers, onion, pineapple, garlic, ginger, and sugar to the crockpot as well. Next, whisk the soy sauce and honey together in a small bowl, then pour that over top of the chicken and veggies.
Cook the chicken on LOW for 4-5 hours. Then, whisk the arrowroot/cornstarch and water together to create a paste, and pour it into your crockpot, giving everything a good stir. Continue cooking for 30-40 more minutes until the sauce as thickened.
Serve chicken over rice or with your favorite vegetables and garnish with green onions. Enjoy!
6 Servings:
165 Calories
3g Fat
19g Carbs
15g Protein
*Chicken Only*
Recipe inspiration from thealmondeater.com
This recipe was amazing! Love, love!