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

Equipment

  • Slow Cooker
  • Mixing Bowl

Ingredients
  

  • 1.5 pounds boneless, skinless chicken thighs, cut into chunks
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 can (20 ounces) pineapple chunks in juice
  • 1/2 cup ketchup
  • 1/3 cup rice vinegar
  • 1/4 cup brown sugar
  • 2 tablespoons soy sauce
  • 1 teaspoon garlic powder

Instructions
 

  • Place the chicken chunks in the bottom of the slow cooker.
  • Add the sliced red and green bell peppers on top of the chicken.
  • Pour the entire can of pineapple chunks along with their juice into the slow cooker.
  • In a small bowl, stir together the ketchup, rice vinegar, brown sugar, soy sauce, and garlic powder until smooth.
  • Pour the sauce mixture over the chicken, peppers, and pineapple.
  • Stir gently to coat everything evenly.
  • Cover and cook on low for 6 hours or on high for 3 to 4 hours, until the chicken is cooked through and tender.
  • Stir once more before serving over cooked rice.

Notes

Leftovers reheat well the next day with a splash of water to loosen the sauce. If you prefer a thicker sauce, remove the lid for the final 30 minutes of cooking. Chicken thighs stay more moist than breasts in the slow cooker, but either works if that is what you have on hand.
Course: Main Course
Cuisine: Asian
Equipment: Slow Cooker, Mixing Bowl