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Crockpot Sweet and Sour Chicken Breast with Pineapple
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Course Main Course
Cuisine Asian
Servings 4 people

Equipment

  • Slow Cooker
  • Mixing Bowl
  • Knife

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts
  • 1 can (20 oz) pineapple chunks, drained with juice reserved
  • 1 red bell pepper, sliced
  • 1 yellow onion, sliced
  • 1/2 cup ketchup
  • 1/4 cup rice vinegar
  • 1/4 cup brown sugar
  • 2 tbsp soy sauce
  • 2 cloves garlic, minced
  • 1 tbsp cornstarch
  • 2 green onions, sliced, for garnish
  • Cooked rice, for serving

Instructions
 

  • Place the chicken breasts in the bottom of the slow cooker. Add the sliced red bell pepper and yellow onion on top.
  • In a bowl, whisk together the reserved pineapple juice, ketchup, rice vinegar, brown sugar, soy sauce, and minced garlic until the sugar dissolves.
  • Pour the sauce over the chicken and vegetables. Add the drained pineapple chunks and stir gently to combine.
  • Cover and cook on low for 5 to 6 hours until the chicken reaches an internal temperature of 165°F.
  • Remove the chicken, shred or slice it, then return it to the slow cooker.
  • Stir the cornstarch with 2 tablespoons of water to make a slurry. Add it to the slow cooker and stir. Cook on high for 15 more minutes until the sauce thickens.
  • Serve the chicken and sauce over cooked rice. Top with sliced green onions.

Notes

Slice the chicken against the grain after cooking so it stays tender in the sauce. If the sauce tastes too sweet, add an extra splash of rice vinegar at the end. Leftovers reheat well in a skillet with a little water to loosen the sauce.
Course: Main Course
Cuisine: Asian
Equipment: Slow Cooker, Mixing Bowl, Knife