This is too easy to throw together and the perfect solution for a busy week! When you come home dinner is going to be ready and waiting for you as it should be.

Ingredients

• 2 lb boneless skinless chicken thighs, cubed
• 1 Tbsp oil
• salt & pepper
• 2 bell peppers chopped
• 1 small onion diced
• 1 can of pineapple tidbits with juice
• 2 cloves of garlic
• 1/2 tsp ground ginger
• 1/4 cup brown sugar
• 1/4 cup gluten free soy sauce or coconut aminos
• 2 Tbsp tapioca flour or cornstarch
• 2 Tbsp water
• Optional toppings : crushed cashews, chili flakes, green onion

Directions

1. Heat 1 Tbsp oil in pan or Rockcrok Dutch Oven
2. Lightly salt and pepper your chicken, then sear until browned
3. Add chicken, bell peppers, onion, pineapple, garlic, ginger, brown sugar and soy sauce/coconut aminos to your slow cooker (if using Rockcrok, add ingredients to Rockcrok then move the Dutch Oven from stovetop to Slow Cooker Stand)
4. Slow cook on low for 5-6 hours (see step 4&5)
5. Make slurry with flour and water by mixing the two together well
6. Add slurry to the slow cooked mixture 30-45 minutes before finished and stir to combine.
7. Serve over rice if desired
8. Top with crushed cashews, sliced green onion or chili flakes

Tips

Short on time? Put it all in your pressure cooker for 15 minutes after searing the chicken

Timing didn’t work out to add the slurry before the cook time finished? It’ll be fine. Make the slurry, stir it in, and leave it on keep warm for 30 minutes while you get changed out of your workwear and pour a glass of wine. It’ll be ready for you when you’re done.

This is a great recipe to sneak in extra veggies. If you have it in the fridge add it for extra nutrients.

Since I cannot eat soy, I use coconut aminos which are lower in salt and overall ingredients. Small bottles can be found in the natural foods section of many grocery stores, but I like to purchase a large bottle and refill smaller containers to save money.

Why do I love the Rockcrok so much? Versatility. If I have cookware I want it to work overtime and this one does. It can handle heat up to 752 F. You can use it to cook on the stovetop, microwave, BBQ, camp stove, oven, broiler, or in the slow cooker stand. The only limit is that it can’t be used on induction. Being able to sear on the stovetop, transfer to slow cooker, then broil, all in the same cookware? Awesome! To top it all off, its also super lightweight, holds the heat of your food for a long time (much like cast iron) and cleans up in the dishwasher. Am I in love? Yeah… a little bit. This is my favourite gift for weddings because I can’t think of anyone who couldn’t use it. I highly recommend the Dutch Oven & Slow Cooker Stand as a set.