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Crockpot Sweet and Sour Chicken with Pineapple and Peppers
Print Recipe Pin Recipe
Course Main Course
Cuisine Asian
Servings 4 people

Equipment

  • Slow Cooker
  • Mixing Bowl
  • Knife

Ingredients
  

  • 1.5 pounds boneless skinless chicken thighs, cut into 1-inch pieces
  • 1 red bell pepper, cut into 1-inch chunks
  • 1 green bell pepper, cut into 1-inch chunks
  • 1 cup pineapple chunks
  • 1/2 cup pineapple juice
  • 1/3 cup ketchup
  • 1/4 cup rice vinegar
  • 3 tablespoons brown sugar
  • 2 tablespoons soy sauce
  • 1 tablespoon cornstarch
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • Place the chicken pieces in the bottom of the slow cooker and season them with salt and black pepper.
  • Add the red bell pepper chunks, green bell pepper chunks, and pineapple chunks on top of the chicken.
  • In a small bowl, whisk together the pineapple juice, ketchup, rice vinegar, brown sugar, soy sauce, and cornstarch until smooth.
  • Pour the sauce mixture over the chicken and vegetables in the slow cooker.
  • Cover and cook on low for 6 hours or on high for 3 hours until the chicken reaches an internal temperature of 165°F.
  • Stir gently once before serving to distribute the sauce evenly.

Notes

If the sauce seems thin after cooking, mix an extra teaspoon of cornstarch with a tablespoon of cold water and stir it in during the last 30 minutes on high. Leftovers keep well in the fridge for up to three days and reheat gently on the stove with a splash of water to loosen the sauce. Use chicken thighs rather than breasts for the best texture after slow cooking.
Course: Main Course
Cuisine: Asian
Equipment: Slow Cooker, Mixing Bowl, Knife