Ingredients
- 4 Foster Farms Simply Raised Chicken Thighs
- (bone-in and skin on)
- 2 cups pineapple cut into 1" chunks
- 1 yellow onion, cut into 1" chunks
- 3 tablespoons honey
- 2 tablespoons soy sauce
- 1 /2 cup dark brown sugar
- 1 tablespoon grated ginger
- 2 garlic cloves, minced
- 2 teaspoons sesame seeds, optional
- 1 tablespoon cornstarch
- 1 red bell pepper, cut into 1" chunks
- parsley, for garnish
Preparation
Step 1
Comments
Mila says:
October 17, 2016 at 11:12 am
This looks awesome Sabrina!!!! Yummers!
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Sabrina says:
October 18, 2016 at 11:16 pm
Thanks Mila!
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carrie @ frugal foodie mama says:
October 17, 2016 at 3:27 pm
Wow! This looks absolutely amazing! And you just can’t beat the super quick prep for this recipe. ?
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Michelle says:
October 17, 2016 at 5:40 pm
This looks AMAZING! I am definitely making this!
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Cheryl Chapman says:
October 17, 2016 at 5:27 pm
I don’t like chicken thighs. Please advise how I would adjust the cooking time using chicken breasts & wings?
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Sabrina says:
December 5, 2016 at 9:18 pm
Sorry this comment took so long to get to, it ended up in my spam filter somehow! I don’t recommend chicken breasts in the slow cooker as they will dry out. The extra fat in the chicken thighs helps keep the meat moist. You can certainly bake in the oven in a cast iron skillet at 350 degrees for 30-40 minutes if you’d like to use breast and wings though.
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Andria says:
April 21, 2017 at 10:20 am
Bake just the chicken and then put the rest in the crock pot?
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Sabrina says:
April 24, 2017 at 3:58 pm
If you’re using breasts, then yes. The breasts will dry out if you put them in the slow cooker.
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Ruth says:
May 18, 2017 at 8:01 am
I cut up chicken breasts and browned them in sesame oil pout them in crock pot and they did not dry out at all
Sabrina says:
May 18, 2017 at 8:29 am
Good to know! Thanks for letting me know ?
Sara says:
July 30, 2017 at 10:37 am
Just switch breast for thighs. That’s what I do. No special instructions needed
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Fatcat says:
May 11, 2018 at 7:52 pm
What kind of cretin prefers the breast? That stuff is only fit for dog food! Stick with thighs and legs.
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Amanda | The Chunky Chef says:
October 17, 2016 at 5:42 pm
I’m always up for new slow cooker meals… can’t wait to try this one out!
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Maris (In Good Taste) says:
October 17, 2016 at 7:34 pm
I am all about the slow cooker these days!
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Jessica | The Novice Chef says:
October 18, 2016 at 5:24 am
My girls love Hawaiian chicken! Can’t wait to try this in the crock pot!
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Laura says:
October 18, 2016 at 7:34 am
I was going to make fajitas in the crockpot today, but I think I’m gonna make this instead! I have everything on hand, and this looks so delicious!
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Sabrina says:
October 18, 2016 at 11:11 pm
I hope you like it! I’d love for you to came back and let me know how well you liked it!
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Megan @ MegUnprocessed says:
October 18, 2016 at 10:49 pm
Such a flavorful recipe! That pineapple and bell pepper looks great!
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eat good 4 life says:
October 19, 2016 at 2:28 pm
I need more slow cooker recipes and this looks and sounds great. Pinning to make soon!
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Tiffeney says:
November 6, 2016 at 5:41 pm
Made this tonight for my family. They loved it!! Thanks so much!!
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Sabrina says:
November 21, 2016 at 10:36 pm
You’re very welcome! I’m so happy you guys enjoyed it!
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Jennifer says:
November 14, 2016 at 9:24 am
Can chicken breast be used instead?
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Sabrina says:
November 14, 2016 at 9:35 am
It would definitely dry out more, I almost never use chicken breasts in the slow cooker, but if you are okay with that going into it, sure! I would use bone in and skin on though.
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Victoria says:
November 17, 2016 at 7:58 am
So the red bell peppers go in at the last 30 minutes?
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Sabrina says:
November 21, 2016 at 1:54 pm
Yes! Helps them stay vibrant and not completely break down. ? Sorry for the confusion.
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Chandra says:
November 28, 2016 at 11:24 am
When do you add the sesame seeds?
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Sabrina says:
November 29, 2016 at 12:30 pm
For garnish at the end. ?
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Lee willis says:
October 2, 2018 at 7:05 pm
Thank you. I scrolled down to get this answer:)
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Jessica says:
November 30, 2016 at 7:25 pm
Can you freeze this meal? And if so how long and what temp, hi or lo? And do I combine everything but just not cook anything yet if I’m going to freeze it?
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Sabrina says:
December 5, 2016 at 8:15 pm
You can freeze it pre-cooking, but it will make the tops of the chicken soggy. If you don’t mind that, go right ahead!
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Nikki says:
December 1, 2016 at 1:42 pm
I’m assuming you use skin-on bone-in chicken thighs? Just want to make sure! ?
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Sabrina says:
December 5, 2016 at 7:28 pm
Yes! Sorry if it wasn’t clear – I’ve updated the recipe.
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Sharon says:
December 11, 2016 at 9:02 am
I know this has honey and sugar but my juice is very very sweet, is it meant to be really sweet or have I messed up my measures of ingredients? If I have , what could I put in to take a bit of the sweetness away?
Thanks.
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Sabrina says:
December 12, 2016 at 10:19 am
It’s not meant to be cloyingly sweet but certainly a bit sweet. If you want to cut down on it definitely pull back on the honey. You can also add a bit more ginger and garlic to cut through the sweetness as well. If you want to troubleshoot I’d be happy to email back and forth too ? contact @ dinnerthendessert.com
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Fabby says:
December 31, 2016 at 11:33 am
Hello I want to make this recipe for approximately 10 people how can I adjust the measurements and Will it be a problem cooking all those things in the slow cooker? Thank you!!
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Sabrina says:
January 4, 2017 at 10:16 am
Unless you are using multiple slow cookers I don’t think the recipe will turn out well if you layer more food into the same slow cooker. The chicken sits above a small amount of sauce/ingredients so that the skin stays above the surface of the liquids. It wouldn’t be possible to do that for 10 people. You’d likely be better off using skinless thighs with that volume since the chicken will not have a chance to sit above the surface. Flavors would still be good, but the skin would just add fat and be a nuisance.
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Elizabeth says:
February 8, 2017 at 7:13 am
So we can use skinless chicken instead? My family eats alot and I need to make a lot. I want to try this for dinner…
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Sabrina says:
February 8, 2017 at 10:41 am
I always recommend using skin on chicken because that’s what will crisp up in the slow cooker but if you’re not looking for the crisp factor, you can definitely use skinless but make sure to use thighs as the extra fat in them helps keep the meat moist.
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Alyssa says:
January 13, 2017 at 5:49 pm
I am allergic to fresh pineapple is it possible to use canned pineapple in this recipe? Or will the long cooking time break down the canned pineapple?
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Sabrina says:
January 21, 2017 at 9:11 am
No, absolutely go ahead and use the canned pineapple chunks. Hope you enjoy it!
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Jessica says:
February 11, 2017 at 8:09 am
Hi, do you think this could be adjusted for a crowd, ie. slow cook in a turkey roaster?
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Sabrina says:
February 13, 2017 at 6:14 pm
If you have a large roaster and keep it on a single layer I would cook until done at 350 degrees (time depends on how big the pan is). I wouldn’t cover it though, you’ll end up steaming it instead of it browning.
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Emo says:
February 12, 2017 at 2:57 pm
Woah…that is an insane amount of sugar!!
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Sabrina says:
February 13, 2017 at 6:13 pm
If you are concerned with the sugar you could probably cut half the dark brown sugar, but with 5-6 servings and most of the sugar being in the sauce the actual amount you’re eating is less than 2 tablespoons. Hope you enjoy it if you give it a try.
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Sarah says:
February 16, 2017 at 10:51 am
I doubled the recipe so that I would have leftovers. Do you think this will work with eight thighs instead of four? I did double the sauce I’m just worried about the thighs that can’t fit directly on top of the sauce.
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Sabrina says:
February 17, 2017 at 8:57 am
I don’t recommend it. You’d be better off using multiple slow cookers to double it or if you have a large roaster and keep it on a single layer I would cook until done at 350 degrees (time depends on how big the pan is). I wouldn’t cover it though, you’ll end up steaming it instead of it browning. The flavors will still be ok with the way you’ve done it but the skin would just add fat and be a nuisance.
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Shirley says:
March 8, 2017 at 4:14 am
What did you use to brown chicken in skillet?
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Sabrina says:
March 8, 2017 at 5:18 am
I didn’t add any additional ingredients to brown the chicken in the skillet. Just cook it over high heat on both sides for 3-5 minutes. Enjoy!
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Shirley says:
March 8, 2017 at 3:30 pm
So no butter or oil in the pan? You must have used a non-stick Or iron pan then?
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Sabrina says:
March 9, 2017 at 9:50 am
No butter or oil needed ? You’re just browning the thighs for 3-5 minutes on each side.
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Rachel says:
March 10, 2017 at 8:04 am
This looks absolutely delicious and I’m definitely going to try it, but I also have to cook a large amount for a family of six so would you just skip the first step of browning it on both sides in the skillet if you’re saying the skin isn’t going to stay crispy anyway? Thanks so much!
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Sabrina says:
March 21, 2017 at 2:51 pm
I don’t think there would be a problem with skipping that step. I just prefer to have a little bit of crisp and color to the skin. Come back and let me know how it turns out if you try it that way. Enjoy!
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Beth Levien says:
March 15, 2017 at 7:32 pm
If I choose to bake in the oven how much time would you suggest? Also am I reading don’t cover in the oven? This sounds very good.the only reason I wouldn’t use my crock pot is that if I’m away all day it tends to over cook
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Sabrina says:
March 21, 2017 at 3:13 pm
I haven’t tried it that way but it’ll probably be in the oven for almost an hour. You can always use a meat thermometer and bake until it reaches 165 degrees F. I’d love for you to come back and let me know how it turns out!
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Beth says:
March 28, 2017 at 7:02 pm
Baked at 376 for about 45 to 50 minutes turned out good
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Sabrina says:
March 29, 2017 at 12:55 am
Awesome! Thanks for the baking tip!
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marie says:
July 17, 2017 at 8:02 am
Can you use the xl presure cooker to make this and how long to cook it
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Sabrina says:
July 19, 2017 at 11:18 am
While I’ve been using a pressure cooker for many years, I haven’t tested this recipe for it and wouldn’t feel comfortable giving a recommendation. You can check out other recipes for the pressure cooker that have similar ingredients and that might help give you some insight of how long to cook it.
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Derrik M says:
April 4, 2017 at 10:08 am
When placing the chicken on top of the other ingredients, I assume that you place it skin side up. Correct? Do you drizzle any liquid over the skin to impart the flavor of the sauce?
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Sabrina says:
April 7, 2017 at 8:48 am
Yes, you’ll want to place it skin side up and I didn’t drizzle anything over the top until I was serving it. I like to ensure the chicken stays crispy ? I’d love for you to come back and let me know what you thought!
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Nicole says:
May 3, 2017 at 1:52 pm
This recipe looks delicious. What size crock pot did you use??
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Sabrina says:
May 3, 2017 at 9:09 pm
I used a 6 qt slow cooker for this recipe ?
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Joe says:
May 7, 2017 at 12:10 pm
I made this, and while the taste was excellent, it was a bit too soup-like for me. The pictures lead me to believe it thickened up for you. The cornstarch step didn’t seem to do anything.
Is that how it’s supposed to turn out? Still an excellent meal regardless.
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Sabrina says:
May 18, 2017 at 9:59 am
Oh no, so sorry. Sounds like maybe there should’ve been more of the cornstarch/water mixture to thicken it up. Did you adjust any of the other measurements? I’d be happy to troubleshoot it with you. You can email me at [email protected]
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Barry says:
May 12, 2017 at 7:49 am
Hi Sabrina! I am looking to slow bake this in the oven ? What do you do with the pineapple juice from canned pineapple? I would like to incorporate it into a sauce once the dish is cooked or during would be good too. ? Thank you so much for such a great idea for dinner tonight. Have a lovely weekend.
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Sabrina says:
May 18, 2017 at 9:31 am
You can definitely incorporate the juice from canned pineapple into this dish. If you add it while it’s cooking, I would suggest adding a bit more cornstarch/water mixture at the end to thicken the sauce to your liking. Hope you enjoy the dish!
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Shannon says:
May 22, 2017 at 7:01 am
Question on cooking time, can it go longer than 5 hours in the crock pot? This recipe sounds amazing but my typical work shift is 8 hours (plus drive time). Just wondering if this will have to be a meal on the weekend when I have the day off.
Thanks! Can’t wait to try it out.
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Sabrina says:
May 22, 2017 at 9:55 am
It can cook longer but will just lose a bit of the integrity of the dish. The chicken and vegetables will break down more from a longer cooking time but it will still taste amazing. You could also look into a slow cooker that has a cook time setting and switches over to warm once the cooking time is over. That way you won’t be limited to it cooking the entire time you’re away. Enjoy!!
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Rachel says:
May 26, 2017 at 8:18 pm
I went and bought everything I needed to make this tomorrow and I’m reading thru the recipe and it doesn’t seem like thereading will be any liquid in this. Between a half a cup brown sugar, the honey and the soy sauce, it just feels like if I leave this in the crock pot and come back later to it the chicken will be burnt to the pot. Am I missing something?
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Sabrina says:
May 27, 2017 at 9:20 am
The chicken will release plenty of liquid to keep the food moist but it will be under the skin line of the chicken. Most of my slow cooker recipes have minimal liquid because I’ve never liked how slow cooker recipes tend to make a soup rather than a standard meal. If you’d like more liquid I suggest a couple of cups of chicken broth but I wouldn’t expect it to look the same as my pictures because these were taken using a minimal amount of added liquid ingredients.
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Linda says:
June 16, 2017 at 2:56 am
Really want to try this. But I always use deboned and skinless theighs! The thought if eating the skin…..
What do you think??
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Sabrina says:
June 26, 2017 at 4:14 pm
Unfortunately, the skin helps to keep a lot of the moisture in while it’s cooking so the chicken doesn’t dry out. Another commenter did say that she browned skinless, boneless breasts for the recipe and was happy with the outcome.
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[email protected] says:
June 18, 2017 at 5:58 am
I gave this a try yesterday and my husband really loved it! Thanks so much for this amazing recipe.
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Sabrina says:
June 20, 2017 at 5:51 am
You’re welcome! Thanks for taking the time to come back and let me know ?
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Lindsey says:
June 23, 2017 at 3:30 pm
The recipe says to brown in a skillet then remove from the slow cooker. Error maybe? anyhow, I browned the chicken and added it to the slow cooker. It’s cooking right now!
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Sabrina says:
June 26, 2017 at 4:18 pm
Sorry for the confusion, I have a cast aluminum insert for my slow cooker that I’m able to use for browning the meat. If using that method, you’ll need to remove it after browning to add the other ingredients and then place the chicken thighs on top. Hope this clears up the confusion.
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Ashlee says:
June 23, 2017 at 4:40 pm
Is there another meat you would suggest? I have a poultry allergy
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Sabrina says:
June 27, 2017 at 9:11 pm
You could substitute with pork but make sure to use a dark meat, not a loin or tenderloin.
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Terry says:
June 27, 2017 at 12:30 pm
Can you use ground ginger in place of grated ginger?
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Sabrina says:
July 6, 2017 at 12:41 pm
Yes but you’ll want to use about 1/4 teaspoon since it’s more concentrated than grated ginger root. Enjoy!
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LINDA L COULTHURST says:
July 2, 2017 at 11:07 pm
First things first. I have NEVER posted a comment on a recipe I have tried but, this was very, very good! My family told me it tasted like a meal from a good restaurant so thank-you! This yummy dish has been added to my meal rotation!
Rating: 5
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Sabrina says:
July 6, 2017 at 11:17 am
I’m so honored to be the first for you! Glad you loved it!!
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April says:
July 7, 2017 at 8:04 am
This dish sounds yummy! Can I use drumsticks instead?
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Sabrina says:
July 11, 2017 at 6:04 am
The legs may dry out a bit because they won’t have enough skin to protect them in the slow cooker.
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Mr.P says:
July 20, 2017 at 10:52 pm
This was a Great recipe! Delicious!
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Sabrina says:
July 21, 2017 at 5:25 am
Thank you!
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Lisa says:
July 25, 2017 at 9:50 am
Can you double the ingredients I have a big family.
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Sabrina says:
July 26, 2017 at 6:56 am
Yes but I would suggest using multiple slow cookers to double it because if you layer it, you’ll lose the crisp of the chicken. If you do decide to throw it all in one slow cooker, I would suggest using skinless thighs since the chicken won’t have a chance to sit above the surface. The flavors will still be good but the skin would just add fat and not crisp up anyway.
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Amber says:
August 25, 2017 at 7:56 pm
I’m currently making it, I put dressing or mix in before, do i add more after the 3 hours on high…thank you
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Sabrina says:
August 26, 2017 at 7:01 am
You’ll want to mix in the honey, garlic and such in the slow cooker before putting the chicken in to cook. Enjoy!
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Sherry says:
September 3, 2017 at 10:43 pm
Hi! This looks delicious and I think my family would love this. This might sound like a stupid question but do I add water? THank you for posting.
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Sabrina says:
September 6, 2017 at 8:33 am
At the end, you’ll add the cornstarch to a tablespoon on water to create a “slurry” but besides that, no other water needed. Hope this clears up any confusion. Enjoy!!
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Sandra says:
September 15, 2017 at 9:43 am
Sabrina, I have boneless skinless thighs, what is the proper cook time?
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Sabrina says:
September 29, 2017 at 9:37 am
I don’t usually recommend using boneless/skinless as it tends to dry out a bit but if you’d like to use them, I would cook it on low for 4-5 hours. enjoy!!
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Fei says:
October 5, 2017 at 7:24 am
it’s nice
Rating: 5
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Gena says:
October 6, 2017 at 5:11 pm
I made this for dinner tonight. I had to brown the thighs in my iron skillet and cooking them on high made a greasy mess all over my stove. I left out the honey and cut the brown sugar in half..I think the thighs did not have enough flavor and were bland. The flavor is all in the sauce. I probably will not make this again. I cooked on low the recommended time and hubby said the chicken tasted dry to him.
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Sabrina says:
October 7, 2017 at 4:31 pm
Hi Gena, I’m sorry it didn’t work out for you. The honey and the brown sugar help to also coat the chicken in the slow cooker so it stays moist in addition to adding the flavor. Honey is a very flavor rich ingredient. I’m afraid if you change that much of the recipe it may have less than awesome results.
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JD says:
October 15, 2017 at 2:58 pm
I used 8 small boneless skinless thighs and added a jalapeno cubed. The chicken fell apart easily after about 4 hours. We ate it like pulled chicken over rice. It was delicious! Will absolutely make it again!
Rating: 5
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Sabrina says:
October 16, 2017 at 4:30 pm
Thanks for the 5 star rating, JD! So glad you enjoyed it!
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Diana says:
October 16, 2017 at 12:45 pm
Can you use light brown sugar or do you have to use dark sugar?
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Sabrina says:
October 19, 2017 at 12:28 am
Sure use light, the flavor profile won’t be quite as deep but it will still be delicious!
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Ann says:
November 7, 2017 at 7:20 am
I had a package of boneless, skinless chicken breasts that I needed to use. There were 8 pieces of Dolly Parton pieces. I cut them lengthwise and doubled the other ingredients. It came out fabulous. The chicken were so moist and fork tender. I had guests over and they all raved about it. Thanks for the recipe.
Rating: 5
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Sabrina says:
November 7, 2017 at 9:00 am
I’m so glad you guys enjoyed it! Thanks for coming back to let me know!
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Kendra says:
November 14, 2017 at 5:50 pm
I made this for dinner last night. What a great recipe. This will make its way in to a fairly regular recipe. We served over rice but I may try a mashed potatoe next time. Thanks so much.
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Sabrina says:
November 15, 2017 at 8:01 am
I’m so glad you guys enjoyed it! Thanks for coming back to let me know!
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Courtney says:
December 12, 2017 at 8:39 pm
What liquid do you use for this recipe?
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Sabrina says:
December 19, 2017 at 1:12 pm
The chicken will release plenty of liquid to keep the food moist. I know it seems different but trust me, it’s so good!
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Juan Calderon says:
December 28, 2017 at 10:22 am
Making this recipe tonight but trying to understand the purpose of browning the chicken?
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Sabrina says:
December 28, 2017 at 10:48 am
It adds a lot more flavor to the chicken. Especially the parts of the chicken not covered by skin.
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Noreen says:
February 24, 2018 at 5:24 am
I have never been accused of being a good cook, not even a poor cook. However, this looks wonderful! My biggest problem with the crock pot is that everything comes out watery. I think you may have solved this problem for me as adding the cornstarch will thicken the sauce, correct? I’m going to give the crockpot a second chance and see if adding cornstarch to some of the recipes so they won’t be so watery. Ya think?
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Sabrina says:
February 25, 2018 at 10:22 am
That will help. Also, make sure that your chicken is fully thawed before putting it into the crock pot (I even pat my dry with paper towels a bit) that will help eliminate any excess water being added while cooking.
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LaQuanda says:
March 19, 2018 at 12:44 pm
Is it possible to make this in A cast iron dutch oven?
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Sabrina says:
March 29, 2018 at 6:15 am
I would recommend cooking it 3-4 hours at 325 degrees. Enjoy!
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Tia says:
March 28, 2018 at 2:34 pm
If I want to substitute chicken breasts for party wings how would that work?
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Sabrina says:
April 11, 2018 at 1:05 pm
I haven’t tested it but I’m not sure it would work. My concern is that wings are smaller and have less meat on them than thighs. I’m not sure there would be enough fat to render down in the slow cooker. Sorry.
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George Bridgwater says:
April 8, 2018 at 7:02 am
Sounds delicious. How many calories are in this dish?
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Sabrina says:
April 9, 2018 at 8:24 am
Sorry I don’t have the nutritional facts for recipes on the site but I know there are a lot of free resources on the internet from when I’ve cooked for clients with low calorie diets.
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shelley says:
April 12, 2018 at 5:14 am
I have a 6 quart crock pot, but only 4 will lay flat on the bottom. I want to cook 6, will it hurt uf I add 2 on top of the others?
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Sabrina says:
April 24, 2018 at 8:29 am
You really don’t want to overcrowd your slow cooker. My suggestion would be to try and position them to maybe prop up a bit more on the side vs laying them on top of each other.
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Nancy says:
May 4, 2018 at 12:44 pm
Can we just add the cornstarch to the sauce when we make it up? That way we don’t have to try to mix it in later?
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Sabrina says:
May 25, 2018 at 10:56 am
I’m not sure it would work but you can try it. The reason I add at the end is becuase the sauce will thicken a bit while cooking so you you’ll get it to the right consistency.
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DESIRAE N says:
June 25, 2018 at 6:27 pm
Made this for dinner today. Instead of thighs I used breasts and just didn’t brown them because I was afraid of them drying out. It was soo delicious. My husband said it was best chicken he has ever had! Thanks for the share!
Rating: 5
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Claire Rabishaw says:
July 27, 2018 at 4:16 pm
Can you use breasts instead of thighs? Would like to try the recipe but do not eat dark meat. Thank you.
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Sabrina says:
July 30, 2018 at 5:41 am
I’m always hesitant to use breasts for fear that they’ll dry out while in the slow cooker though I have seen other commenters state that they’ve used them with no issue. As long as you know that going in, I’d say give it a try.
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Candis Borkowski says:
August 19, 2018 at 3:40 pm
Made this for my hubby and I. We had two meals from it. It was extremely easy to make and yummy to eat!
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Heidi L says:
August 26, 2018 at 10:28 pm
Too sweet, for us and missing something. But it is easy to make ahead, so I might make it again with half the amount of sugar and honey.
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Brenda says:
September 10, 2018 at 6:45 pm
Made it in skillet using chicken breasts….added shrimp too!. Turned out great!!! Served over basmati rice.
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Sabrina says:
September 11, 2018 at 11:15 am
Sounds delicious!
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Angie says:
October 9, 2018 at 9:27 am
My house if full of picky eaters! EXTREAMLY PICKY! Everyone loves this dinner. So do I! my non-veggie..only dry chicken child said “that really good I would est that again” ? I make extra for lunch leftovers with rice. I put both thighs and white meat and the white was definitely drier but no one complained, but I prefer the thighs. Thank you so much for sharing -?????
Rating: 5
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Sabrina says:
October 10, 2018 at 10:36 am
Your comment just made my day!! I love when we win over the pickiest of eaters!!
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Angie says:
October 9, 2018 at 9:44 am
My house if full of picky eaters! EXTREAMLY PICKY! Everyone loves this dinner. So do I! my non-veggie..only dry chicken child said “that really good I would est that again” ? I make extra for lunch leftovers with rice. I put both thighs and white meat and the white was definitely drier but no one complained, but I prefer the thighs. Thank you so much for sharing -?????
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Richard Macchi says:
October 16, 2018 at 4:14 am
SabrinaMade this recipe with chicken and loved it. I have decided to try same recipe using country style pork ribs. Should I also sear the ribs before adding to the crock pot? Do you think this change will work? Thanks.Rich
Rating: 5
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Sabrina says:
November 6, 2018 at 1:08 pm
I think this sounds amazing!!
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