Brown Sugar Crock Pot Chicken
Portillo's Chopped Salad is a copycat recipe like the restaurant version. Loaded with great veggies, lots of goodies and dressed in a sweet Italian dressing
Servings 6 -8
- 2 Packages~7 Or 8 Pieces Skinless Chicken Thighs
- 1/2 Teaspoon Salt
- 1/4 Teaspoon Black Pepper
- 1/2 Teaspoon Lawry's Seasoning Salt
- 1/2 Teaspoon Garlic Powder
- 1/2 Cup Brown Sugar Packed
- 6 Ounces Pineapple Juice
- 1 Teaspoon Worcestershire Sauce
- 2 Tablespoons Cornstarch Dissolved in 2 Tablespoons Cold Water
Place chicken in a crockpot.
In a small dish, stir together salt, pepper, Lawrys Seasoning Salt, and garlic powder. Sprinkle half the mixed seasonings over chicken thighs, then flip the chicken over and sprinkle the other side with the remaining seasoning.
In another small bowl, whisk together brown sugar, pineapple juice, and Worcestershire sauce. Pour sauce evenly over chicken. Cover and cook on low for 4-6, or until tender, depending on the size and thickness of the thighs.
Remove thighs to a plate and cover. Transfer sauce to a saucepan and stir in the cornstarch mixture. Bring to a boil and cook until mixture is nice and thick. Pour sauce over chicken and serve.
Calories: 848kcal | Carbohydrates: 146g | Protein: 44g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 214mg | Sodium: 2622mg | Potassium: 969mg | Fiber: 0g | Sugar: 124g | Vitamin A: 55IU | Vitamin C: 17mg | Calcium: 134mg | Iron: 3.4mg