Slow Cooker Sweet and Sour Chicken Thighs
This crockpot sweet and sour chicken dinner is just as good as takeout but made really easily in your slow cooker. We like to serve this family-friendly dish with rice.
cornstarch, divided
4
tablespoons
garlic powder
¼
teaspoon
ground ginger
¼
teaspoon
skinless, boneless chicken thighs, cubed
1 ½
pounds
vegetable oil
1
tablespoon
pineapple chunks in juice
1
(20 ounce) can
chicken stock
½
cup
rice vinegar
¼
cup
brown sugar
¼
cup
ketchup
2
tablespoons
soy sauce
2
tablespoons
red bell pepper, seeded and chopped
1
medium
green onion, chopped
1
 Mix together 2 tablespoons cornstarch, garlic powder, and ground ginger in a medium bowl until well combined. Toss chicken thighs in cornstarch mixture until evenly coated.
  Heat oil in a large skillet over medium-high heat. Cook and stir chicken in hot oil until browned, about 3 minutes per side. Transfer to a plate and set aside.
  Drain juice from the can of pineapple into a measuring cup. You should have approximately 3/4 to 1 cup juice.
  Mix together 1/2 cup pineapple juice, chicken stock, rice vinegar, brown sugar, ketchup, and soy sauce in a slow cooker until sauce is well combined. Add browned chicken and stir to coat.
  Cook on Low for 3 hours and 30 minutes.
  Whisk together remaining 1/4 cup pineapple juice with remaining 2 tablespoons cornstarch in a small bowl until combined. Stir into the slow cooker and increase heat to High. Add pineapple and bell pepper.
  Cook on High until sauce is bubbly and thickened and bell pepper is crisp-tender, about 30 minutes. Garnish with green onion to serve.
