Slow Cooker Sweet and Sour Chicken Thighs
Recipe information
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Cooking:
10 min.
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Servings per container:
6
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Ingredients for - Slow Cooker Sweet and Sour Chicken Thighs

1. Cornstarch, divided - 4 tablespoons
2. Garlic powder - ¼ teaspoon
3. Ground ginger - ¼ teaspoon
4. Skinless, boneless chicken thighs, cubed - 1 ½ pounds
5. Vegetable oil - 1 tablespoon
6. Pineapple chunks in juice - 1 (20 ounce) can
7. Chicken stock - ½ cup
8. Rice vinegar - ¼ cup
9. Brown sugar - ¼ cup
10. Ketchup - 2 tablespoons
11. Soy sauce - 2 tablespoons
12. Red bell pepper, seeded and chopped - 1 medium
13. Green onion, chopped - 1

How to cook deliciously - Slow Cooker Sweet and Sour Chicken Thighs

1. Stage

Mix 2 tablespoons cornstarch, garlic powder, and ground ginger together in a small bowl. Toss chicken thighs in cornstarch mixture until they are evenly coated.

2. Stage

Heat oil in a skillet over medium-high heat. Cook chicken in the skillet until browned on all sides, 3 minutes per side. Transfer to a plate and set aside.

3. Stage

Drain juice from the can of pineapple chunks into a measuring cup. You should have approximately 3/4 cup to 1 cup of juice.

4. Stage

Mix 1/2 cup pineapple juice, chicken stock, rice vinegar, brown sugar, ketchup, and soy sauce together in a slow cooker. Add browned chicken pieces and stir to coat chicken with the sauce. Cook on Low for 3 1/2 hours.

5. Stage

Whisk remaining 2 tablespoons cornstarch with remaining 1/4 cup pineapple juice. Stir cornstarch mixture into the slow cooker. Increase the slow cooker heat to High and add pineapple chunks and chopped red bell pepper.

6. Stage

Cook on High until the sauce is bubbly and thickened and bell pepper is crisp-tender, about 30 minutes. Garnish with chopped green onion.