Recipe Background
Slow Cooker Sweet and Sour Chicken almost needs no introduction; the name says it all. The chicken and bell peppers are slow-cooked for maximum juiciness and tenderness. The sauce is sweet, savory, and delightfully tart for a full range of flavors. It even has chunks of pineapple for some extra-tropical enjoyment! Slow Cooker Sweet and Sour Chicken lets you enjoy your afternoon while it makes a meal that will transform your night!
Slow Cooker Sweet and Sour Chicken almost needs no introduction; the name says it all. The chicken and bell peppers are slow-cooked for maximum juiciness and tenderness. The sauce is sweet, savory, and delightfully tart for a full range of flavors. It even has chunks of pineapple for some extra-tropical enjoyment! Slow Cooker Sweet and Sour Chicken lets you enjoy your afternoon while it makes a meal that will transform your night!
Ingredients
- 4 tablespoons cornstarch divided
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground ginger
- 1 1/2 pounds chicken thighs skinless, boneless, and cubed
- 1 tablespoon vegetable oil
- 1 (20-ounce) can pineapple chunks juices reserved
- 1/2 cup chicken stock
- 1/4 cup rice vinegar
- 1/4 cup brown sugar
- 2 tablespoons ketchup
- 2 tablespoons soy sauce
- 1 medium red bell pepper seeded and chopped
- 1 green onion optional, chopped, for garnish
Directions
- Mix together 2 tablespoons of cornstarch, the garlic powder, and ground ginger in a small bowl.
- Toss the chicken thighs in the cornstarch mixture until evenly coated.
- Heat the vegetable oil in a skillet over medium-high heat.
- Add the chicken and cook until lightly browned on all sides, about 1-2 minutes per side.
- Transfer the chicken to a plate and set it aside.
- Drain the juice from the can of pineapple chunks into a measuring cup. You should have about 3/4-1 cup of juice.
- Mix 1/2 cup of the pineapple juice with the chicken stock, rice vinegar, brown sugar, ketchup, and soy sauce in a slow cooker.
- Add the browned chicken pieces and stir until evenly coated in the sauce.
- Cover and cook on low for 3 hours 30 minutes.
- Whisk the remaining 2 tablespoons of cornstarch with the remaining 1/4 cup pineapple juice.
- Stir the cornstarch mixture into the slow cooker.
- Increase the heat on the slow cooker to high.
- Add the pineapple chunks and red bell pepper.
- Cover and cook on high until the sauce is bubbly and thickened and the bell pepper is tender on the inside and crisp on the outside, about 30 minutes.
- Garnish with the green onion and serve.
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