crockpot recipe asian

This Crockpot Sweet and Sour Chicken is made with simple, healthy ingredients like juicy chicken, bell peppers, and pineapple. Quick, easy and so delicious!

Crockpot Sweet and Sour Chicken

(skinless chicken thighs or chicken breasts)

carrots

red bell peppers

yellow bell pepper

onion

soy sauce

honey

Worcestershire sauce

white vinegar

tomato paste

garlic (about 3 cloves)

ginger

sambal oelek ground fresh chili paste (plus additional to taste)

pineapple

cornstarch

green onion (for serving)

sesame seeds (for serving)

To a 6-quart or larger slow cooker, add the chicken, carrots, red bell pepper, yellow bell pepper, onions, and carrots. To a medium bowl, add the soy sauce, honey, Worcestershire, white vinegar, tomato paste, garlic, ginger, and sambal oelek. Whisk to combine. Pour over the chicken.

Cover the slow cooker and cook on LOW 3 1/2 to 4 1/2 hours or HIGH for 1 1/2 to 2 1/2 hours, until the chicken reaches an internal temperature of 165 degrees F on an instant-read thermometer.  The timing will vary based on your particular slow cooker model, so check early to make sure the chicken doesn’t overcook, especially if you are using chicken breasts. Remove the chicken to a cutting board. When cool enough to handle, shred or cut into bite-sized pieces. Cover and set aside.

Drain the pineapple juice from the can into a measuring cup, stopping as soon as you have ¼ cup. Whisk in the cornstarch, then pour into the slow cooker. Reserve the pineapple chunks in the refrigerator.

Cover the slow cooker and cook on HIGH for 30 additional minutes, until the sauce is thickened. Stir the chicken and reserved pineapple back into the crock pot to coat. Serve over rice, sprinkled with sesame seeds and green onion.

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Crockpot Sweet and Sour Chicken

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