Description
A delicious Slow Cooker Sweet and Sour Chicken recipe featuring tender chicken breasts simmered with vibrant peppers, pineapple, and a tangy-sweet sauce. This easy-to-make meal combines savory soy sauce, honey, and vinegar with aromatic garlic and ginger for a perfect balance of flavors, slow-cooked to tender perfection.
Ingredients
Chicken and Sauce
- 700 g Chicken breasts, cut into large chunks
- 1 Onion, peeled and cut into large chunks
- 3 tbsp Tomato puree
- 3 tbsp Light soy sauce
- 4 cloves Garlic
- 2 inches Ginger
- 4 tbsp Honey
- 4 tbsp White wine vinegar
- Salt and pepper, to taste
Thickening and Sweetening
- 3 tbsp Cornflour
- 2 tbsp Dark brown sugar
Veggies and Fruit
- 3 Peppers, cut into big chunks
- 435 g Tinned pineapple (in juice), in chunks
Instructions
- Prepare and Combine Ingredients: Place the chicken chunks, onion pieces, tomato puree, light soy sauce, garlic cloves, ginger, honey, white wine vinegar, and salt and pepper into the slow cooker. Add the juice from the tinned pineapple (reserve the pineapple chunks for later).
- Slow Cook the Base: Cook the mixture on high for 3 hours or on low for 5 to 6 hours, allowing the flavors to meld and the chicken to become tender.
- Make Cornflour Slurry: In a small bowl or mug, mix the cornflour with enough liquid taken from the slow cooker to form a smooth paste. Pour this slurry back into the slow cooker to help thicken the sauce.
- Add Final Ingredients: Stir in the dark brown sugar, the reserved pineapple chunks, and the chopped peppers to the slow cooker.
- Thicken the Sauce and Finish Cooking: Either continue cooking in the slow cooker on high for an additional 30 minutes, or if your slow cooker pot is stovetop-safe, transfer it to the hob and cook for 15 minutes until the sauce thickens and the peppers soften slightly.
Notes
- Adjust salt and pepper according to your taste preferences.
- You can use any color of peppers for varied flavor and presentation.
- If your slow cooker insert is not stove-safe, use the slow cooker method only to finish the cooking.
- For a thicker sauce, ensure you mix the cornflour well with the liquid before adding it back to prevent lumps.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
