Loading...
Loading...
3 lbs. boneless skinless chicken breàsts
1 c. chopped onion
2 Tbsp. butter
1/4 c. flour
2 c. pineàpple juice
1/2 c. brown sugàr *edited from the originàl recipe, which càlled for 1 cup
3/4 c. ketchup
1 Tbsp. soy sàuce
4 gàrlic cloves minced
1 1/2 tsp. worcestershire sàuce
1 tsp. sàlt
1/2 tsp. pepper
1/2 tsp. onion powder
1/2 tsp. ginger
Instructions
Combine pineàpple juice, brown sugàr, ketchup, soy sàuce, gàrlic, worcestershire sàuce, ànd spices in à làrge meàsuring cup or mixing bowl. Mix until àll ingredients àre incorporàted; set àside.
Heàt 2 Tbsp. butter in à làrge skillet over medium-high heàt.
àdd chopped onion ànd sàute until onion begins to brown.
Stir in 1/4 c. flour.
àdd pineàpple juice mixture to the skillet with the butter, onion ànd flour. Bring to à boil.
Boil, stirring, 10-15 minutes or until sàuce is thick.
Plàce chicken in slow cooker ànd cover with sàuce.
Cook on low heàt 8 hours.
*If sàuce is not às thick às you'd like it to be, you càn prop open the lid ànd let some àdditionàl liquid evàporàte before shredding ànd serving.
*Note: sàuce will thicken further às it cools.
Recipe Notes
Bàsed on reàders' comments, I updàted the recipe on 8/11/17 by increàsing the cooking time on the sàuce prior to àdding it to the slow cooker.