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Let your slow cooker do all the heavy lifting with this sweet and sour chicken that brings cozy vibes and big, punchy flavor right to your table. Juicy chicken soaks up flavors from bell peppers and pineapple as it slowly simmers till tender. It’s bailed me out plenty of times on hectic nights when I want a meal that doesn’t need much hands-on work.
The first time I whipped this up, my kid wasn’t sure about peppers, but now it’s her favorite. My whole family lights up when the kitchen fills with that awesome smell as it cooks.
Mouthwatering Ingredients
- Cooked rice and sliced green onions: Serve on the side—fluffy rice and crisp onions turn this into a full meal
- Salt and pepper: Sprinkle at the end to dial in the taste
- Ground ginger: Brings a cozy hint of spice—fresh, strong ginger works best
- Garlic powder: Quick flavor boost—make sure it smells fresh
- Ketchup: Adds a smooth, salty background—shoot for a brand without extra corn syrup
- Reduced sodium soy sauce: Packs in that deep savoriness without oversalting
- Apple cider vinegar: Perks up the dish with a sharp tang—unfiltered is great if you’ve got it
- Honey: Keeps things sweet and smooth—raw or local honey is always a win
- Cornstarch: Thickens up everything so the sauce’s not runny
- Pineapple chunks in 100 percent juice: Natural sweetness—just stick with juice-packed, skip the syrupy kind
- Green bell pepper: Earthy crunch—look for one that’s glossy and nice and firm
- Red bell pepper: Adds a pop of color and a touch of sweet—pick one that’s bright and unwrinkled
- Boneless skinless chicken breasts: Use fresh chicken for juicy bites—should feel dense and have no odd smell
Easy Step-by-Step Directions
- Finish and Serve:
- Take a fork to the chicken—it should fall apart easily and look cooked through. Dial up the salt and pepper if you want. Spoon everything over steamed rice, then shower with those fresh green onions.
- Slow Cook:
- Pop on the lid and cook low for three to four hours or crank up to high for an hour and a half to two. Stop midway and give things a gentle stir so nothing gets stuck.
- Combine and Cook:
- Pour in that silky sauce over the chicken and veggies. Give it a quick shake so everything’s coated and the sauce seeps to the bottom.
- Mix the Sauce:
- Grab a bowl and mix cornstarch, ginger, garlic powder, ketchup, soy sauce, apple cider vinegar, and honey till it’s super smooth—no dry bits left.
- Prepare the Base:
- Toss chicken pieces, both colors of bell pepper, and all that pineapple (juice too) right into your slow cooker. Add a pinch of salt and pepper now to get things started.
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Good Things to Know
I can never resist the sweet pineapple—each bit is loaded with sauce. Our best family moments are everyone trying to grab that very last chunk from the bowl.
How to Store Leftovers
Let leftovers cool all the way, then stash them in something airtight. They’re good in the fridge for around four days. Warm back up gently in a covered pan. Add a tiny splash of water if the sauce’s gotten too thick.
Switch Things Up
No apple cider vinegar? Throw in some rice vinegar for a lighter zing. Want it richer? Chopped boneless chicken thighs totally work too. You could sub in orange bell pepper, or use brown sugar instead of honey if that’s what you have.
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How I Like to Serve It
Hot jasmine or brown rice on the side is my favorite. Can’t forget an extra handful of crisp green onions. Add steamed broccoli for a no-fuss healthy twist.
Where It Comes From
This sweet and tangy chicken is a staple in Asian American kitchens. Inspired by Cantonese cooking, home cooks have come up with loads of ways to get that awesome flavor with what’s already in their pantry.
Common Recipe Questions
- → Is it fine to use boneless thighs instead of breast meat?
Totally! Go for boneless, skinless chicken thighs if you like them better. They’ll turn out just as moist after slow cooking.
- → Can I swap out canned pineapple for fresh?
Yep, grab some fresh pineapple if that’s what you’ve got. Just pour in a splash of juice or water since you won’t have the can liquid.
- → What’s the trick for a thicker sauce?
Want your sauce stickier? Mix a spoon of cornstarch with a splash of water, stir it in about half an hour before serving, and let it cook a bit more.
- → Which other veggies can I toss in?
Apart from peppers, carrots, broccoli, or snap peas are awesome chunky add-ins that bring more color and flavor.
- → How long will it stay good in the fridge?
Just scoop leftovers into a sealed container and keep them in the fridge for up to three days. Warm them up gently when you’re ready to eat.
- → Can I pop leftovers in the freezer?
Sure can! Let it cool down, divide it up, and store in the freezer. It keeps best for two months, so you’re set for a quick meal later.