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Slow Cooker Sweet and Sour Chicken with Pineapple and Peppers
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Course Main Course
Cuisine Asian
Servings 4 people

Equipment

  • Slow Cooker
  • Mixing Bowl
  • Knife

Ingredients
  

  • 1.5 pounds boneless skinless chicken breasts, cut into 1-inch pieces
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 cup fresh pineapple chunks
  • 1/2 cup pineapple juice
  • 1/4 cup rice vinegar
  • 1/4 cup ketchup
  • 3 tablespoons brown sugar
  • 2 tablespoons low-sodium soy sauce
  • 2 cloves garlic, minced
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • Cooked rice, for serving
  • Sliced green onions, for garnish

Instructions
 

  • Place the chicken pieces in the slow cooker. Add the sliced red and green bell peppers along with the pineapple chunks.
  • In a small bowl, whisk together the pineapple juice, rice vinegar, ketchup, brown sugar, soy sauce, and minced garlic until smooth.
  • Pour the sauce mixture over the chicken and vegetables in the slow cooker. Stir gently to coat everything evenly.
  • Cover and cook on low for 4 to 5 hours or until the chicken reaches an internal temperature of 165 degrees.
  • In a small cup, mix the cornstarch with the water to form a slurry. Stir the slurry into the slow cooker during the last 30 minutes of cooking to thicken the sauce.
  • Serve the chicken and sauce over cooked rice and top with sliced green onions.

Notes

For a thicker sauce, let the finished dish sit uncovered on warm for 10 minutes before serving. You can swap the fresh pineapple for drained canned chunks if needed, but keep the pineapple juice measurement the same to maintain the sweet and sour balance. Leftovers reheat well in a skillet over medium heat with a splash of water to loosen the sauce.
Course: Main Course
Cuisine: Asian
Equipment: Slow Cooker, Mixing Bowl, Knife