Crockpot Maple-Sriracha Chicken with Pineapple Salsa
This innovative crockpot chicken recipe combines the sweetness of maple syrup with the heat of Sriracha, creating a delightful balance of flavors. Topped with a fresh pineapple salsa, this dish is perfect for those looking to spice up their weeknight dinners with a unique twist.
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Begin by placing 2 pounds of boneless, skinless chicken thighs in the bottom of your crockpot. In a separate bowl, whisk together 1/2 cup of pure maple syrup, 1/4 cup of Sriracha sauce, 2 tablespoons of soy sauce, and 1 tablespoon of apple cider vinegar until well combined.
Pour this mixture over the chicken thighs, ensuring they are evenly coated. Add 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and 1/2 teaspoon of black pepper to the crockpot, stirring gently to incorporate the spices.
Cover the crockpot and cook on low for 6 hours or on high for 3 hours, until the chicken is tender and easily shredded.
While the chicken is cooking, prepare the pineapple salsa by dicing 1 cup of fresh pineapple, 1/4 cup of red onion, and 1/4 cup of fresh cilantro.
In a bowl, combine the diced ingredients with the juice of 1 lime and a pinch of salt. Once the chicken is done, shred it with two forks and mix it back into the sauce.
Serve the chicken warm, topped with the fresh pineapple salsa and a sprinkle of additional cilantro for garnish.
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