Description
Skip the takeout and make this mouthwatering Crockpot Sweet and Sour Chicken instead – it’s so easy, you’ll wonder why you ever ordered in!
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch chunks
- 1 medium green bell pepper, diced into 1-inch pieces
- 1 medium red bell pepper, diced into 1-inch pieces
- 1 medium onion, cut into chunks
- 1 cup pineapple chunks with juice (fresh or canned)
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- ¼ cup rice vinegar
- ½ cup ketchup
- ⅓ cup brown sugar, packed
- 3 tablespoons soy sauce
- 2 tablespoons cornstarch mixed with 2 tablespoons water
- 2 tablespoons vegetable oil
- Salt and pepper to taste
- Green onions and sesame seeds for garnish (optional)
Instructions
- Pat chicken pieces dry and season with salt and pepper. Optionally, brown chicken in vegetable oil over medium-high heat for 2 minutes per side, then transfer to crockpot.
- In a bowl, whisk together pineapple with juice, rice vinegar, ketchup, brown sugar, soy sauce, garlic, and ginger. Pour over the chicken in the crockpot.
- Cover and cook on LOW for 4-5 hours or on HIGH for 2-3 hours.
- Add bell peppers and onions during the last hour of cooking time.
- During the last 30 minutes, stir in the cornstarch slurry to thicken the sauce.
- Once chicken is tender and sauce is thickened, serve over steamed rice and garnish with green onions and sesame seeds if desired.