Tender chicken with pineapple, bell peppers, and a homemade sweet and sour sauce—all made in your slow cooker.

Scale

1.5 pounds boneless, skinless chicken breasts, cut into 1-inch pieces

1 red bell pepper, cut into 1-inch pieces

1 green bell pepper, cut into 1-inch pieces

1 (20-ounce) can pineapple chunks in 100% juice, undrained

1/4 cup cornstarch

1/3 cup honey

1/3 cup apple cider vinegar

1/4 cup reduced-sodium soy sauce

1/4 cup ketchup

1 teaspoon garlic powder

1 teaspoon ground ginger

salt and pepper to taste

cooked rice and sliced green onions for serving

1. Place the chicken, peppers, and pineapple with juice into a 5-6 quart slow cooker.

2. Season lightly with salt and pepper.

3. Whisk together cornstarch, honey, vinegar, soy sauce, ketchup, garlic powder, and ginger.

4. Pour over the chicken mixture and stir gently.

5. Cover and cook on LOW for 3–4 hours or HIGH for 1.5–2 hours.

6. Stir once during cooking.

7. Season again if needed and let the sauce thicken.

8. Serve over rice and garnish with green onions.

For a thicker sauce, remove the lid for the last 20 minutes of cooking. Store leftovers in the fridge for up to 4 days.

Keywords: crockpot sweet and sour chicken, pineapple chicken, slow cooker recipe, easy asian chicken