Pineapple Teriyaki Chicken Thighs

From the recipe box

Yield7

Prep20 min

Cook55 min

Total75 min

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Step by step

5 steps

1
Remove the skin from the thighs; trim away and discard any large pieces of fat.
2
Heat the oil in a large skillet over high heat (a cast-iron skillet is ideal).
3
When hot, add the chicken in a single layer (in batches if necessary), without crowding, smooth side (formerly the skin side) down.
4
Cook 3-4 minutes on each side or until deep golden brown on both sides.
5
As they brown, transfer thighs to the slow cooker. Taste for salt and serve when it looks done.

Ingredient substitutions