Take your weeknight dinners to the next level with this delightful Slow Cooker Sweet and Sour Chicken. This dish combines tender chicken with a perfect balance of tangy and sweet flavors, making it a family favorite. Ideal for busy weeknights, it’s easy to prepare and requires minimal cleanup.
Ingredients
Scale:
2 pounds boneless, skinless chicken breasts, trimmed of excess fat
1 teaspoon salt, preferably sea salt
1/2 teaspoon black pepper, freshly ground
1 cup pineapple juice, fresh juice recommended
1/2 cup rice vinegar
1/4 cup soy sauce (low-sodium recommended)
1/4 cup ketchup
1/4 cup brown sugar, packed tightly
1 tablespoon cornstarch mixed with 2 tablespoons water
1 red bell pepper, sliced into thin strips
1 green bell pepper, sliced
1 onion, sliced into rings
1 cup snap peas (optional)
Instructions
Season the chicken breasts with salt and pepper, ensuring even coverage. Place them in the bottom of your slow cooker, laying them flat.
In a medium bowl, whisk together the pineapple juice, rice vinegar, soy sauce, ketchup, and brown sugar until well combined.
Pour the sweet and sour sauce over the chicken in the slow cooker, ensuring that the chicken is well coated.
Layer the sliced bell peppers, onion, and snap peas on top of the chicken and sauce.
Cover the slow cooker with its lid and cook on low for 6-8 hours or high for 3-4 hours. The chicken should be tender and fully cooked, reaching an internal temperature of 165°F.
About 30 minutes before serving, mix the cornstarch and water in a small bowl until smooth, then stir it into the slow cooker to thicken the sauce.
Once the cooking time is complete, shred the chicken using two forks right in the slow cooker. Stir everything together to combine the flavors before serving.
