Crock Pot Maple-Sriracha Chicken with Pineapple and Bell Peppers
This unique crock pot recipe combines the sweetness of maple syrup with the heat of Sriracha, creating a delightful balance of flavors. Paired with juicy pineapple and colorful bell peppers, this dish is perfect for busy weeknight dinners and will leave your family asking for seconds!
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Begin by placing 2 pounds of boneless, skinless chicken thighs in the bottom of your crock pot. In a separate bowl, whisk together 1/2 cup of pure maple syrup, 1/4 cup of Sriracha sauce, and 2 tablespoons of soy sauce until well combined.
Pour this mixture over the chicken thighs, ensuring they are well coated. Next, chop 1 medium red bell pepper and 1 medium yellow bell pepper into bite-sized pieces, and add them to the crock pot along with 1 cup of fresh pineapple chunks.
Stir gently to combine all the ingredients. Cover the crock pot and set it to cook on low for 6 hours or on high for 3 hours.
Once the cooking time is complete, check the chicken for doneness; it should be tender and easily shredded with a fork.
Serve the chicken mixture over cooked rice or quinoa, garnished with chopped green onions and sesame seeds for an extra touch.
Enjoy your flavorful and vibrant meal!
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