Pineapple Honey Soy Chicken Thighs: 5-Ingredient Crockpot Dinner Step-by-step instructions

Before you start

Before you start, make sure you have all the ingredients on hand. No need to pre-cook anything — this is a true dump-and-go meal.

If you plan to serve the chicken over rice, start the rice before you begin assembling the slow cooker so it's ready when the chicken is done. You'll also want to have a serving spoon and a plate or bowl ready for plating.

Instructions

Layer and Dump

1. 1Layer the Ingredients
   Place the chicken thighs in the bottom of a 6-quart slow cooker in a single layer. Pour the pineapple chunks with their juice over the chicken. Drizzle the honey and soy sauce evenly over the top. Do not stir.
   Look for The chicken should be mostly covered by the pineapple and sauce mixture.
   Tip Arrange the chicken thighs so they are not overlapping too much, which helps them cook evenly.

You should see a colorful mix of chicken, pineapple, honey, and soy sauce in the slow cooker. The honey and soy sauce may not be fully combined yet — that's fine.

The pineapple juice will help create the sauce as it cooks. Make sure the chicken is mostly submerged in the liquid.

Slow Cook and Caramelize

2. 2Slow Cook Until Tender
   Cover the slow cooker and cook on low for 4 hours, or until the chicken is fork-tender and reaches an internal temperature of 165°F (74°C). The sauce will reduce and thicken into a sticky glaze.
   Look for The chicken should be easily shredded with a fork, and the sauce should be bubbling and slightly thickened.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Resist the urge to open the lid during cooking — the heat escapes and increases cooking time.

After 4 hours, the kitchen will smell sweet and savory. The chicken should be tender and easily shred with a fork. The sauce will be bubbling and starting to thicken, with caramelized bits on the edges. The pineapple chunks will look golden and slightly translucent.

Serve and Glaze

3. 3Serve and Enjoy
   Using a slotted spoon, transfer the chicken and pineapple to a serving plate or a bed of steamed rice. Spoon the remaining glaze over the top. Serve hot.
   Look for The chicken should be glistening with a caramelized, sticky sauce.
   Tip If the sauce seems too thin, transfer it to a small saucepan and simmer on the stovetop for a few minutes to reduce.

When you lift the chicken out, it should be glistening with a sticky, amber glaze. The pineapple pieces should be soft and caramelized. Spoon the sauce over the top for extra flavor. The dish is ready to serve immediately.

Common mistakes

One common mistake is overcooking the chicken, which can make it dry and stringy. Stick to the recommended cook time and check the temperature early.

Another mistake is not using enough liquid — the pineapple juice is essential for creating the sauce, so don't drain the pineapple. Finally, avoid opening the lid too often during cooking, as this releases heat and extends the cooking time.

How to tell it’s done

The chicken is done when it is fork-tender and easily pulls apart. The internal temperature should read 165°F (74°C) on an instant-read thermometer inserted into the thickest part of the thigh.

The sauce should be thickened and bubbling around the edges of the slow cooker. If the sauce looks too thin, you can transfer it to a saucepan and simmer on the stovetop to reduce it further.

• Poultry: 165°F (74°C) in the thickest part