Crockpot Sweet and Sour Chicken

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  Chicken Thigh, Boneless Skinless(680g)

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

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  Carrots
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  Bell Pepper
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  Bell Pepper
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  Yellow Onion
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  Soy Sauce, Low Sodium(60g)
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  Honey(30g)
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  Worcestershire Sauce(30g)

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

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  Vinegar, White(15g)
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  Tomato Paste(15g)
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  Garlic(15g)
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  Ginger, Fresh Root(15g)
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  Chili Paste, Sambal Oelek(10g)
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  Pineapple, Canned, In Juice, Drained
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  Cornstarch(30g)
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  Green Onion (Scallion)(30g)
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  Sesame seeds(10g)

Instructions

1. 1To 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.
2. 2Cover 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.
3. 3Drain 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.
4. 4Cover 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.