Name: Mahogany Chicken Thighs
Total time: 3 h 25 min
Ingredients: ⅓ cup unsweetened pineapple juice; ¼ cup reduced-sodium soy sauce; 3 tablespoons potato starch or quick-cooking tapioca, crushed; 3 tablespoons balsamic vinegar; 2 tablespoons dry sherry or cider vinegar; 2 tablespoons tomato paste; 1 tablespoon honey; 1 tablespoon minced garlic; 1 teaspoon ground ginger; ½ teaspoon cayenne pepper; 1 medium onion, cut in thin wedges; 2 medium carrots, peeled and bias-sliced; 12 small skinless, boneless chicken thighs (about 2-1/2 pounds total); 1 (10 ounce) bag frozen white rice (2 cups); 2 tablespoons thinly cut green onion strips

In a medium bowl, stir together pineapple juice, soy sauce, potato starch, balsamic vinegar, sherry, tomato paste, honey, garlic, ginger, and cayenne pepper; set aside. Place onion wedges in a 3 1/2- to 4-quart slow cooker. Top with carrots and chicken. Pour soy mixture evenly over chicken. Cover and cook on low-heat setting for 6 to 7 hours or 3 to 3 1/2 hours on high-heat setting.

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Mahogany Chicken Thighs

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