Tomorrow is Thanksgiving. It is my second favorite holiday of the year. For the last seven years, I have not gone home for Thanksgiving because it is so close to Christmas.
This year I am home for the entire Thanksgiving week. It has been wonderful. Yesterday I went with family to "Fantastic Beasts and Where to Find Them." I enjoyed it. I liked it more than the original Harry Potter movies.
The story line setting, costumes, and characters were all engaging and interesting. I wouldn't mind seeing it again.
I made this chicken a couple of weeks ago. I enjoy slow-cooker recipes. They are so convenient, and meat in the slow cooker becomes so tender.
I searched for a slow cooker recipe with chicken and pineapple. I found this slow cooker hula chicken at Betty Crocker's website. I used orange juice instead of pineapple and tomato sauce instead of ketchup. I also added cornstarch.
The ingredients are 10 fluid ounces or orange juice, 1/3 cup soy sauce, 8 ounces tomato sauce, 1 tablespoon rice vinegar, 1/3 cup packed brown sugar, 2 garlic cloves, 1 tablespoon grated ginger root, 2 tablespoons Sriracha sauce, 2.5 pounds boneless skinless chicken thighs, 1 16-ounce can crushed pineapple, and 2 tablespoons cornstarch.
I added the orange juice, soy sauce, tomato sauce, and brown sugar into the slow cooker.
I added rice wine vinegar, minced garlic cloves, grated ginger root, Sriracha sauce, and diced pineapple. I stirred the sauce and then added chicken. I cooked the chicken on low heat for around seven hours.
After seven hours, I made a slurry with about four tablespoons of water and the cornstarch. I added the slurry to the slow cooker. I raised the heat up to high and let the chicken simmer for and hour uncovered.
I served the chicken over rice.
This made a scrumptious meal. It was sweet, salty, and savory.
It was tropical and tangy. The chicken was tender and flavorful.
It had deep, developed flavor and took minimal effort. It was a great recipe.