Description
A flavorful, tangy dish that combines chicken with a delicious sweet and sour sauce, made easy with a slow cooker.
Ingredients
- 2 pounds boneless, skinless chicken thighs
- 1 cup pineapple chunks (fresh or canned)
- 1 bell pepper, chopped
- 1 onion, chopped
- 1 cup sugar snap peas
- 1/2 cup soy sauce
- 1/2 cup rice vinegar
- 1/2 cup ketchup
- 1/4 cup brown sugar
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon cornstarch
- 2 tablespoons water
- Cooked rice, for serving
- Sesame seeds and green onions, for garnish
Instructions
- Place the chicken thighs in the crockpot.
- Add the pineapple chunks, bell pepper, onion, and sugar snap peas.
- In a separate bowl, whisk together the soy sauce, rice vinegar, ketchup, brown sugar, garlic, ginger, cornstarch, and water.
- Pour the sauce over the chicken and vegetables in the crockpot.
- Cover and cook on low for 360-480 minutes or on high for 180-240 minutes, until the chicken is cooked through.
- Serve over cooked rice and garnish with sesame seeds and green onions.
Notes
For added flavor, you can adjust the sweetness or include different vegetables. Let the dish rest before serving for better flavor integration.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Asian