Slow Cooker Sweet-and-Sour Chicken

By amberwherley

Ingredients

• 1 can (20 ounces) pineapple chunks in juice
• 1 cup baby-cut carrots, cut in half
• 1 medium onion, chopped (1/2 cup)
• 3 cloves garlic, finely chopped
• 1 teaspoon finely chopped gingerroot
• 2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
• 1/2 cup reduced-sodium soy sauce
• 1/2 cup packed brown sugar
• 1 medium red bell pepper, cut into 1-inch pieces
• 1 medium green bell pepper, cut into 1-inch pieces
• 1/4 cup cornstarch
• 1/4 cup water
• Hot cooked rice or chow mein noodles, if desired

Details

Servings 1
Adapted from bettycrocker.com

Preparation

Step 1

1 Drain pineapple, reserving juice. Place pineapple chunks in small bowl; cover and refrigerate.
2 Place carrots, onion, garlic and gingerroot in 4 1/2- to 6-quart slow cooker. Top with chicken. Mix soy sauce, brown sugar and reserved pineapple juice; pour over chicken.
3 Cover and cook on low heat setting 7 to 9 hours or until juice of chicken is no longer pink.
4 During last 30 minutes, add pineapple and bell peppers. Increase to high heat setting. Mix cornstarch and water; stir into chicken mixture during last 10 minutes of cooking. Serve with rice.