Crock Pot Sweet And Sour Chicken
It's another delicious crock pot chicken recipe! This one is on the sweet-and-sour side.
5 hours, 4 servings
Ingredients
| 1 | Onion, sliced |
| 1 | Carrot, sliced |
| 1 | Stalk celery, sliced |
| 1 ½ pounds | Chicken thighs, boneless skinless, cut into bite-size pieces |
| ⅓ cup | Packed brown sugar |
| ⅓ cup | French / catalina salad dressing |
| ¼ cup | Soy sauce |
| 1 tsp | Grated fresh ginger, or 1/2 tsp powdered ginger |
| 1 Tbsp | Corn starch |
| 1 | 8 oz can pineapple chunks, drained, LIQUID RESERVED |
| 1 | Green pepper, cut into strips |
| 1 | Red pepper, cut into strips |
| 3 cups | Cooked white rice, for serving |
Preparation
| 1. Place sliced onion (1), sliced carrot (1), and sliced celery (1) in slow cooker . |
| 2. Top with chicken thighs (1 ½ pounds). |
| 3. Mix packed brown sugar (⅓ cup), French / catalina salad dressing (⅓ cup), soy sauce (¼ cup), and grated fresh ginger (1 tsp). |
| 4. Pour the mixture over the chicken thighs. |
| 5. Cover with the lid. |
| 6. Cook on low for 4 1/2 hours. |
| 7. Increase to high heat. |
| 8. Stir cornstarch (1 Tbsp) into the reserved pineapple liquid. |
| 9. Add the pineapple mixture and green pepper (1) and red pepper (1) to the slow cooker ; stir. |
| 10. Cook, covered, for another 30 minutes or until the sauce is thickened. |
| 11. Serve the sweet and sour chicken over cooked white rice (3 cups). |
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