Slow Cooker Sweet and Sour Chicken
A delightful dish combining tangy, sweet, and savory flavors with tender chicken thighs, bell peppers, and pineapple, perfect for busy weeknights.
Ingredients
For the Chicken
- 2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 3 tablespoons cornstarch For coating the chicken
- ½ teaspoon black pepper
- 1½ tablespoons olive oil For browning the chicken
For the Sauce
- ½ cup ketchup
- 3 tablespoons brown sugar Can be adjusted for sweetness
- 2 tablespoons rice vinegar
- 2 tablespoons reduced sodium soy sauce
- 1 tablespoon onion powder
- ½ tablespoon ground ginger
For the Vegetables
- 3 bell peppers, cut into large chunks (any color)
- 1 can pineapple chunks, undrained 8-ounce can
Optional Garnish
- sesame seeds For garnish
- sliced green onions For garnish
Instructions
Preparation
- Coat the chicken pieces with cornstarch and black pepper in a large bowl or sealable plastic bag.
- Heat olive oil in a frying pan over medium-high heat and brown the chicken pieces for about 3 minutes on each side.
- Transfer the browned chicken into the slow cooker and add bell peppers and pineapple.
Making the Sauce
- In a separate bowl, whisk together ketchup, brown sugar, rice vinegar, soy sauce, onion powder, and ground ginger.
- Pour the sauce over the chicken and vegetables in the slow cooker, stirring gently.
Cooking
- Cover the slow cooker and set it to cook on low for 3-4 hours or on high for 2-3 hours.
- Ensure the chicken reaches an internal temperature of 165°F before serving.
Serving
- Serve the chicken, bell peppers, and pineapple over rice or noodles.
- Garnish with sesame seeds and green onions.
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Notes
Cut chicken into uniform pieces for even cooking. Feel free to mix vegetables according to preference. Refrigerate leftovers for up to 3-4 days. Freeze for longer storage (2-3 months).