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

Equipment

  • Slow Cooker
  • Medium Saucepan
  • Cutting Board
  • Knife

Ingredients
  

  • 1.5 pounds boneless skinless chicken thighs, cut into 1-inch pieces
  • 1 can (20 ounces) pineapple chunks, juice reserved
  • 1 red bell pepper, sliced
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 3/4 cup ketchup
  • 1/4 cup rice vinegar
  • 1/4 cup brown sugar
  • 2 tablespoons soy sauce
  • 1 cup long-grain white rice
  • 1 3/4 cups chicken broth
  • 2 green onions, sliced

Instructions
 

  • Place the chicken pieces, sliced bell pepper, chopped onion, minced garlic, and grated ginger into the slow cooker.
  • In a bowl, whisk together the ketchup, rice vinegar, brown sugar, soy sauce, and 1/2 cup of the reserved pineapple juice until smooth.
  • Pour the sauce over the chicken and vegetables in the slow cooker. Stir gently to coat everything.
  • Cover and cook on low for 6 hours or on high for 3 hours until the chicken is tender.
  • About 30 minutes before serving, combine the rice, chicken broth, and remaining pineapple chunks with their juice in a medium saucepan.
  • Bring the rice mixture to a boil, then reduce to low, cover, and simmer for 18 minutes until the liquid is absorbed and rice is fluffy.
  • Fluff the rice with a fork and divide it among four bowls. Spoon the sweet and sour chicken and vegetables over the rice.
  • Sprinkle sliced green onions on top before serving.

Notes

Reserve a little extra pineapple juice to stir into the rice if it seems dry after cooking. Leftovers keep well in the fridge for up to three days and reheat nicely with a splash of broth to loosen the sauce. For a milder flavor, reduce the brown sugar by one tablespoon.
Course: Main Course
Cuisine: Asian
Equipment: Slow Cooker, Medium Saucepan, Cutting Board, Knife