Description
A flavorful sweet and sour chicken dish cooked in a slow cooker, balancing sweetness and tanginess with vibrant vegetables.
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 for serving
- Sliced green onions for serving
Instructions
- Place chicken pieces in the slow cooker, followed by chopped bell peppers and pineapple with juice.
- In a mixing bowl, whisk together cornstarch, honey, apple cider vinegar, soy sauce, ketchup, garlic powder, and ginger until smooth.
- Pour the sauce over chicken and vegetables in the slow cooker. Cover and set to LOW for 3-4 hours or HIGH for 1.5-2 hours, stirring halfway through.
- Adjust seasoning with salt and pepper if necessary before serving hot over cooked rice, garnished with green onions.
Notes
Cut chicken into uniform pieces for even cooking. Don’t drain the pineapple juice; it adds sweetness and moisture.
- Prep Time: 10 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 12g
- Sodium: 650mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg