Directions
1. Place the cut chicken pieces at the bottom of the slow cooker.
2. Pour the sweet and sour sauce over the chicken, ensuring all pieces are well-coated.
3. Add the pineapple chunks and the diced bell pepper on top.
4. Cook on low for 4 to 5 hours or on high for 2 to 3 hours, until the chicken is cooked through and the flavors have melded beautifully.
5. If the sauce needs thickening, use the reserved pineapple juice. Mix 2 tablespoons of cornstarch with the juice to create a slurry and stir into the chicken an hour before the end of cooking.
6. Give everything a gentle stir before serving, being careful not to break the chicken pieces.
Variations & Tips
– You may want to add a personal touch or tweak the recipe to suit your dietary needs. If you’re looking to add more vegetables, throw in some sliced carrots or snow peas for the last hour of cooking.
– Want a bit more heat? A dash of red pepper flakes or a drizzle of sriracha can turn up the temperature.
– If you’re avoiding added sugars, look for a reduced-sugar version of the sweet and sour sauce or consider making your own with natural sweeteners.
– To achieve the best texture for the chicken, resist the urge to open the lid frequently; the slow cooker relies on a built-up heat that’s disrupted every time the lid is lifted.
– This dish freezes well, so if you’re into meal prepping, it’s a fantastic option to cook in a larger batch and store for those nights when time isn’t on your side.
Now, isn’t this a slice of easy dinnertime joy? Enjoy the flavors and the little bit of culinary history you’re bringing to your table with this Sweet and Sour Chicken, slow cooker style.
