Slow Cooker Sweet and Sour Chicken
Ingredients
4 tablespoons cornstarch, divided
1/4 teaspoon garlic powder
1/4 teaspoon ground ginger
1 1/2 pounds chicken thighs, skinless, boneless, and cubed
1 tablespoon vegetable oil
1 (20-ounce) can pineapple chunks, juices reserved
1/2 cup chicken stock
1/4 cup rice vinegar
1/4 cup brown sugar
2 tablespoons ketchup
2 tablespoons soy sauce
1 medium red bell pepper, seeded and chopped
1 green onion, optional, chopped, for garnish
Directions
Mix together 2 tablespoons of cornstarch, the garlic powder, and ground ginger in a small bowl.
Toss the chicken thighs in the cornstarch mixture until evenly coated.
Heat the vegetable oil in a skillet over medium-high heat.
Add the chicken and cook until lightly browned on all sides, about 1-2 minutes per side.
Transfer the chicken to a plate and set it aside.
Drain the juice from the can of pineapple chunks into a measuring cup. You should have about 3/4-1 cup of juice.
Mix 1/2 cup of the pineapple juice with the chicken stock, rice vinegar, brown sugar, ketchup, and soy sauce in a slow cooker.
Add the browned chicken pieces and stir until evenly coated in the sauce.
Cover and cook on low for 3 hours 30 minutes.
Whisk the remaining 2 tablespoons of cornstarch with the remaining 1/4 cup pineapple juice.
Stir the cornstarch mixture into the slow cooker. Increase the heat on the slow cooker to high. Add the pineapple chunks and red bell pepper.
Cover and cook on high until the sauce is bubbly and thickened and the bell pepper is tender on the inside and crisp on the outside, about 30 minutes.
Garnish with the green onion and serve.
