Crockpot Sweet and Sour Chicken
Ingredients
The chicken and vegetables
-
1 ½
pounds
boneless skinless chicken thighs or chicken breasts
-
2
medium
carrots, peeled and sliced into thin coins
-
1
red bell pepper
cut into 1-inch chunks
-
1
yellow bell pepper
cut into 1-inch chunks
-
1
small
yellow onion cut into 1-inch chunks
The sauce
-
¼
cup
low sodium soy sauce
-
2
tablespoons
honey
-
2
tablespoons
Worcestershire sauce
-
1
tablespoon
white vinegar
-
1
tablespoon
tomato paste
-
1
tablespoon
minced garlic (about 3 cloves)
-
1
tablespoon
minced fresh ginger
-
2
teaspoons
sambal oelek (ground fresh chili paste)
-
1
8-ounce can
pineapple chunks in 100% juice
-
2
tablespoons
cornstarch
For serving
-
2
tablespoons
thinly sliced green onion
-
2
teaspoons
toasted sesame seeds
Instructions
- Add the chicken and vegetables to the slow cooker.
- In a bowl, whisk together the sauce ingredients and pour over the chicken.
- Cover and cook on LOW for 3 ½ to 4 ½ hours or HIGH for 1 ½ to 2 ½ hours until the chicken reaches 165°F.
- Remove the chicken to a cutting board, shred or cut into bite-sized pieces, and set aside.
- Drain the pineapple juice into a measuring cup, whisk in the cornstarch, and pour into the slow cooker.
- Cover and cook on HIGH for 30 additional minutes to thicken the sauce.
- Stir the chicken and reserved pineapple back into the crock pot to coat.
- Serve over rice, sprinkled with sesame seeds and green onion.
Nutrition Facts (estimated)
Servings
5 servings
Calories
308
Total fat
6g
Total carbohydrates
31g
Total protein
33g
Sodium
48mg
Cholesterol
86mg
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