Slow Cooker Sweet and Sour Chicken Thighs
Description
This crockpot sweet and sour chicken features boneless thighs, pineapple chunks, and bell pepper simmered in a slow cooker until tender and flavorful.
Ingredients
•
4 tablespoons cornstarch, divided
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1/4 teaspoon garlic powder
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1/4 teaspoon ground ginger
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1 1/2 pounds skinless, boneless chicken thighs, cubed
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1 tablespoon vegetable oil
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1 (20 ounce) can pineapple chunks in juice
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1/2 cup chicken stock
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1/4 cup rice vinegar
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1/4 cup brown sugar
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2 tablespoons ketchup
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2 tablespoons soy sauce
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1 medium red bell pepper, seeded and chopped
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1 green onion, chopped
Directions
1
Mix together 2 tablespoons cornstarch, garlic powder, and ground ginger in a medium bowl until well combined. Toss chicken thighs in cornstarch mixture until evenly coated.
2
Heat oil in a large skillet over medium-high heat. Cook and stir chicken in hot oil until browned, about 3 minutes per side. Transfer to a plate and set aside.
3
Drain juice from the can of pineapple into a measuring cup. You should have approximately 3/4 to 1 cup juice.
4
Mix together 1/2 cup pineapple juice, chicken stock, rice vinegar, brown sugar, ketchup, and soy sauce in a slow cooker until sauce is well combined. Add browned chicken and stir to coat.
5
Cook on Low for 3 hours and 30 minutes.
6
Whisk together remaining 1/4 cup pineapple juice with remaining 2 tablespoons cornstarch in a small bowl until combined. Stir into the slow cooker and increase heat to High. Add pineapple and bell pepper.
7
Cook on High until sauce is bubbly and thickened and bell pepper is crisp-tender, about 30 minutes. Garnish with green onion to serve.