Description

This easy Crockpot sweet and sour chicken is even better than takeout! With just a few key ingredients, you have a dump-and-go meal the family will love.

Ingredients

Scale

1.5 pounds boneless, skinless chicken breasts, cut into 1-inch pieces

1 red bell pepper, cut into 1-inch pieces

1 green bell pepper, cut into 1-inch pieces

1 (20-ounce) can pineapple chunks in 100% juice, undrained

1⁄4 cup cornstarch

1⁄3 cup honey

1⁄3 cup apple cider vinegar

1⁄4 cup reduced-sodium soy sauce

1⁄4 cup ketchup

1 teaspoon garlic powder

1 teaspoon ground ginger

salt and pepper to taste

cooked rice and sliced green onions for serving

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Instructions

1. Place the chicken pieces, bell peppers, and entire can of pineapple (with juice) into a 5-6 quart slow cooker. Season with salt and pepper.

2. In a bowl, whisk together the cornstarch, honey, vinegar, soy sauce, ketchup, garlic powder, and ginger until smooth. Pour the sauce over the chicken and vegetables.

3. Cover and cook on LOW for 3-4 hours or on HIGH for 1.5-2 hours. Stir halfway.

4. Taste and season if needed. Sauce thickens as it sits.

5. Serve over cooked rice and garnish with sliced green onions.

Notes

The sauce thickens more as it cools. Add red pepper flakes for heat if desired.

Prep Time: 10 minutes
Cook Time: 4 hours
Category: Main Course
Method: Slow Cooker
Cuisine: Asian

Nutrition

Serving Size: 1 serving
Calories: 388