If you know me at all, you know I’m a fool for a good slow cooker meal. Two nights a week I stop by home for 30 minutes to grab dinner in between work and class and guess who slaves away for me all day cooking? My slow cooker. I recently made slow cooker sweet and sour chicken and knew it was a keeper 😉 It’s basically all of your favorite takeout flavor minus any kind of oil or frying. All you need to do in the morning is whip up a sauce, (dump and stir, baby) and on you go about your day.
When you get home, add the peppers and onions and voila! Dinner is served by the time you’ve cooked your rice. Assuming you actually COOK rice of course, and don’t just microwave the minute rice like I do, (although it’s highly recommended and also perfectly portioned, just saying).
Also, if I were to go back and do it again I might chop up the pineapple chunks a little smaller. Alternatively, you could go with crushed pineapple if you can find it.
Now, go forth and make your life easier! Slow cooker lyfe forever ♥
- 1 lb. boneless, skinless chicken breasts
- Salt & pepper
- 1- 14oz. can of diced pineapple, juices reserved
- 1 tsp chicken bouillon or ¼ cup chicken broth
- ¼ cup brown sugar
- 3 Tbsp. reduced sodium soy sauce
- 2 Tbsp. rice wine vinegar
- 1 Tbsp. Sriracha
- 2 cloves garlic, peeled and minced, (or 1 tsp garlic powder)
- 1" piece of fresh ginger, peeled and minced or grated, (or ½ tsp ground ginger)
- 1 red bell pepper, diced
- 1 red onion, diced
- 2 Tbsp. corn starch
- Sesame seeds, fresh cilantro, and rice for serving
- Place chicken breasts in the bottom of a slow cooker and sprinkle them with salt and pepper to season.
- In a small bowl, combine reserved pineapple juice, chicken bouillon or broth, brown sugar, soy sauce, vinegar, Sriracha, garlic and ginger. Pour sauce over chicken in the slow cooker.
- Add the pineapple chunks, then cover and cook on low heat for 6 hours or high heat for 3 hours.
- Shred the chicken in the slow cooker using two forks, and add in the peppers and onions.
- In a small bowl, whisk together corn starch with 2 Tbsp. cold water to create a slurry. Add the slurry to the crockpot and stir.
- Place the cover back on the slow cooker and cook on high for 30 more minutes.
- Serve over rice with sesame seeds and cilantro for garnish!