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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 thighs, cut into 1-inch pieces
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 cup pineapple chunks
  • 1/2 cup pineapple juice
  • 1/3 cup ketchup
  • 1/4 cup apple cider vinegar
  • 1/4 cup brown sugar
  • 2 tablespoons soy sauce
  • 1 tablespoon cornstarch
  • 2 green onions, sliced

Instructions
 

  • Add the chicken pieces to the slow cooker.
  • Place the sliced red and green bell peppers and pineapple chunks on top of the chicken.
  • In a bowl, stir together the pineapple juice, ketchup, apple cider vinegar, brown sugar, and soy sauce until the sugar dissolves.
  • Pour the sauce mixture over the chicken and vegetables in the slow cooker.
  • Cover and cook on low for 5 to 6 hours until the chicken reaches an internal temperature of 165°F.
  • In a small cup, mix the cornstarch with 2 tablespoons of cold water, then stir the slurry into the slow cooker.
  • Cook on high for 15 more minutes to thicken the sauce.
  • Sprinkle the sliced green onions over the dish before serving.

Notes

For best texture after reheating, warm portions gently on the stovetop with a splash of water to loosen the sauce. If you prefer firmer peppers, add them in the last 2 hours of cooking instead of at the start. Leftovers store well in the fridge for up to 3 days.
Course: Main Course
Cuisine: Asian
Equipment: Slow Cooker, Mixing Bowl, Knife