Crock Pot Mondays – Sweet and Sour Chicken

Ingredients

• 1 1/2 pounds boneless skinless chicken breast or thighs
• 2 medium carrots, sliced into coins
• 2 red bell peppers, cut into 1-inch chunks
• 1 yellow bell pepper, cut into 1-inch chunks
• 1 small yellow onion, cut into 1-inch chunks
• 1/4 cup low-sodium soy sauce
• 2 tablespoons honey
• 2 tablespoons Worcestershire sauce
• 1 tablespoon white vinegar
• 1 tablespoon tomato paste
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 2 teaspoons sambal oelek ground fresh chili paste, additional to taste
• 1 can (8-oz) pineapple chunks in 100% juice
• 2 tablespoons cornstarch

For Serving

• 2 tablespoons thinly sliced green onion
• 2 teaspoons toasted sesame seeds

Directions

1. Add the chicken, carrots, bell peppers, and onions to a six-quart or larger slow cooker.
2. 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.
3. 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, so check early to make sure the chicken doesn’t overcook, especially if you are using chicken breasts.
4. Remove the chicken to a cutting board. When cool enough to handle, shred or cut into bite-sized pieces. Cover and set aside.
5. Drain the pineapple juice from the can into a measuring cup, stopping as soon as you have 1/4 cup. Whisk in the cornstarch, then pour into the slow cooker. Reserve the pineapple chunks in the refrigerator.
6. 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 slow cooker to coat.
7. Serve over rice (not included), sprinkled with sesame seeds and green onion.