Chinese Sweet and Sour Chicken in The Crock Pot |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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from Prevention magazine Ingredients:
2 cups (20 oz. can) pineapple chunks in juice only |
1/4 cup brown sugar |
1/4 cup rice vinegar or white wine vinegar |
3 tablespoons soy sauce |
2 tablespoons cornstarch |
1 tablespoon minced garlic |
1 tablespoon jarred grated fresh ginger |
2 pounds boneless, skinless chicken thighs |
1 cup bell pepper (any colors) |
1 cup chopped onion |
1/2 cup carrots |
Directions:
1. Coat the inside of a 5- to 6-quart slow cooker pot with cooking spray.
2. Drain the pineapple and set it aside, reserving 1 cup of juice. In the pot, combine the sugar, vinegar, soy sauce, cornstarch, garlic, ginger, and the reserved juice. Whisk until smooth. Add the chicken, pepper, onion, and carrots. Stir to coat with sauce. Cover and cook on the low-heat setting for 5 to 6 hours. Stir in the reserved pineapple. Cook for 5 minutes, or until the pineapple is heated.
3. Note: Chinese Sweet-and-Sour Chicken can also be cooked on the high-heat setting for 2 1/2 to 3 hours.
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