Crockpot Sweet and Sour Chicken

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  1.5 lbs Chicken Thigh, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  2 Carrots(122g)
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  1 Bell Pepper(119g)
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  1 Yellow Onion(110g)
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  0.3 cup Soy Sauce, Low Sodium
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  2 tbsp Honey
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  2 tbsp Worcestershire Sauce

  Lea & Perrins is the standard. A little goes a long way.

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  1 tbsp Vinegar, White
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  1 tbsp Tomato Paste
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  1 tbsp Garlic
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  1 tbsp Ginger, Fresh Root
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  2 tsp Chili Paste, Sambal Oelek
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  1 can Pineapple, Canned, In Juice, Drained
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  2 tbsp Cornstarch
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  2 tbsp Green Onion (Scallion)
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  2 tsp Sesame seeds

Instructions

1. 1Cut the chicken thighs into bite-sized pieces. Dice the carrots, bell peppers, and onion into ½-inch pieces. Mince the garlic and ginger. Set all prepared ingredients aside.
2. 2Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches to avoid crowding, sear the chicken pieces for 4–5 minutes per side until golden brown on the exterior. Transfer to a plate.
3. 3In the same pot, sauté the carrots, bell peppers, and onion over medium heat for 5–6 minutes, stirring occasionally, until the vegetables begin to soften and release their aromatics.
4. 4Add the garlic, ginger, and chili paste to the pot and cook for 1 minute over medium heat, stirring constantly, until fragrant. Whisk together the soy sauce, honey, Worcestershire sauce, white vinegar, and tomato paste in a small bowl, then pour into the pot along with the seared chicken. Stir to coat evenly.
5. 5Transfer the mixture to a crockpot, cover, and cook on low for 6–8 hours (or on high for 3–4 hours) until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
6. 6In a small bowl, whisk the cornstarch with ¼ cup of pineapple juice until smooth. Stir this mixture into the crockpot along with the pineapple chunks. Cover and cook on high for 15–20 minutes, stirring occasionally, until the sauce thickens and coats the back of a spoon.
7. 7Divide the sweet and sour chicken evenly into 5 airtight containers while hot. Cool to room temperature before sealing and refrigerating.
8. 8Serve over cooked rice and garnish with sesame seeds and sliced green onions.