Hawaiian Chicken Thighs (Print Version)

# Ingredients:

01 - 2 pounds bone-in, skin-on chicken thighs
02 - ½ teaspoon garlic powder
03 - ½ teaspoon paprika
04 - ½ teaspoon black pepper
05 - 1 tablespoon butter
06 - 1 can (20 ounces) pineapple rings, juice reserved
07 - ½ cup brown sugar
08 - ⅓ cup ketchup
09 - ¼ cup low-sodium soy sauce
10 - ¼ teaspoon ground ginger
11 - 3 cloves garlic, minced

# Instructions:

01 - Start by patting the chicken thighs dry with paper towels - this helps the seasonings stick better and promotes browning. In a small bowl, mix together the garlic powder, paprika, and black pepper. Generously season both sides of the chicken thighs with this spice mixture, making sure to get some under the skin for maximum flavor. Let them sit for a few minutes to absorb the seasonings while you prepare the other components.
02 - Open the can of pineapple rings and carefully drain the juice into a bowl or measuring cup - you'll need this juice for the sauce, so don't discard it! Place the pineapple rings in a container and refrigerate them until it's time to finish the dish. The cold pineapple will create a nice temperature contrast when added to the hot chicken later.
03 - In a large skillet over medium-high heat, melt the butter until it begins to foam slightly. Place the seasoned chicken thighs skin-side down in the hot skillet, being careful not to overcrowd the pan (you may need to work in batches). Let them cook undisturbed for 3-4 minutes until the skin turns a beautiful golden brown color. This quick sear creates a flavor foundation for the dish and helps the skin maintain some texture during slow cooking.
04 - Once the chicken skin is nicely browned, transfer the thighs to your slow cooker, arranging them in a single layer if possible. Don't worry that they're not fully cooked - that's what the slow cooker will do! The key here is just getting that beautiful color and flavor from the initial sear.
05 - In a mixing bowl, combine the reserved pineapple juice, brown sugar, ketchup, soy sauce, ground ginger, and minced garlic. Whisk everything together until the sugar is mostly dissolved and the mixture is well combined. This sweet, tangy, and savory sauce is what gives the dish its distinctive Hawaiian-inspired flavor profile.
06 - Pour the prepared sauce evenly over the chicken thighs in the slow cooker. Cover with the lid and set to cook on low for 6 hours or on high for 4 hours. The slow cooking process will allow the chicken to become tender and juicy while absorbing all those delicious sauce flavors. The sauce will also thicken slightly as it cooks.
07 - Once the chicken is fully cooked and tender, carefully transfer the thighs to a baking sheet (they may be quite delicate from slow cooking). Take the reserved pineapple rings from the refrigerator and place one on top of each chicken thigh. Set your oven to broil and place the baking sheet under the broiler for 2-3 minutes, watching carefully until the chicken skin and pineapple edges begin to caramelize and turn golden. This final step adds amazing texture and intensifies the flavors.

# Notes:

01 - The combination of sticky-sweet sauce, tender chicken, and caramelized pineapple makes this slow cooker Hawaiian chicken a family favorite that tastes like a tropical getaway.
02 - For best results, don't skip the initial searing step - it develops flavor and helps the skin maintain some texture during slow cooking.
03 - Be careful not to cook longer than recommended (4 hours on high or 6 hours on low) or the chicken may fall apart too much for the final broiling step.

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