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. 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 (internal doneness will finish during braising). 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, 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. 5Reduce heat to medium-low, cover, and simmer for 25–30 minutes, stirring occasionally, 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 pot along with the reserved pineapple chunks. Simmer uncovered for 3–5 minutes over medium heat, stirring frequently, 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.