Boneless, skinless chicken thighs
Honey
Low-sodium soy sauce
Pineapple chunks (canned or fresh)
Bell peppers
Green onions
Prepare the Chicken: Begin by placing the boneless, skinless chicken thighs in the bottom of your Crock-Pot.
Mix the Sauce: In a separate bowl, combine honey, soy sauce, and crushed garlic. Whisk until well blended.
Combine the Ingredients: Pour the sauce over the chicken, coating each piece thoroughly, then add pineapple chunks and chopped bell peppers on top.
Set It and Forget It: Cover the Crock-Pot and set it to cook on low for 6-8 hours or high for 3-4 hours.
Serve and Enjoy: Once cooked, shred the chicken with two forks and garnish with chopped green onions.
Pair It Up: Serve over rice, quinoa, or in lettuce wraps.