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Slow-Cooker Sweet and Sour Chicken

Prep 20 min
Total 9 hr 20 min
Servings 8

Delight family members by serving them sweet and sour chicken packed with vegetables with addition of pineapple chunks – a hearty slow-cooked dinner. MORE+ LESS-

By Betty Crocker Kitchens

September 27, 2013

Ingredients

can (20 ounces) pineapple chunks in juice

cup baby-cut carrots, cut in half

medium onion, chopped (1/2 cup)

cloves garlic, finely chopped

teaspoon finely chopped gingerroot

pounds boneless, skinless chicken thighs, cut into 2-inch pieces

1/2

cup reduced-sodium soy sauce

1/2

cup packed brown sugar

medium red bell pepper, cut into 1-inch pieces

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

Steps

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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.

Expert Tips

If you don't have fresh gingerroot on hand, use 1/2 teaspoon of ground ginger instead.
If you're taking this favorite to a potluck or gathering, chow mein noodles. They add a nice crunch, and there's no need to worry about keeping them hot-simply serve from the bag.