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Sweet and Sour Chicken Thighs

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PREP TIME
10 min
COOKING TIME
250 min
TOTAL TIME
260 min
SERVINGS
6 servings
Dinner
Sweet and Sour Chicken Thighs
Ingredients
  • 4 tablespoons cornstarch, divided
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground ginger
  • 1 1/2 pounds skinless, boneless chicken thighs, cubed
  • 1 tablespoon vegetable oil
  • 1 (20 ounce) can pineapple chunks in juice
  • 1/2 cup chicken stock
  • 1/4 cup rice vinegar
  • 1/4 cup brown sugar
  • 2 tablespoons ketchup
  • 2 tablespoons soy sauce
  • 1 medium red bell pepper, seeded and chopped
  • 1 green onion, chopped
Instructions
1
Combine cornstarch, garlic powder, and ground ginger in a medium-sized container until they are fully incorporated.
2
The chicken thighs should now be evenly coated with the mixture.
3
Heat oil in a large cooking vessel over medium-high heat.
4
Cook and stir the chicken thighs in the hot oil until they are nicely browned, approximately 3 minutes per side.
5
Transfer the cooked chicken to a plate and set it aside.
6
Extract the juice from the can of pineapple into a measuring cup.
7
You should have approximately 3/4 to 1 cup of juice.
8
Combine pineapple juice, chicken stock, rice vinegar, brown sugar, ketchup, and soy sauce in a slow cooker until the ingredients are fully mixed.
9
Add the browned chicken to the slow cooker and stir to coat it evenly.
10
Place the mixture in the slow cooker and cook on Low for 3 hours and 30 minutes.
11
The chicken should be tender and the sauce should have thickened by then.
12
Combine the remaining pineapple juice with the remaining 2 tablespoons of cornstarch in a small bowl until they are fully incorporated.
13
Stir this mixture into the slow cooker and increase the heat to High.
14
Add pineapple and bell pepper to the slow cooker.
15
Cook on High until the sauce is bubbly, thickened, and the bell pepper is crisp-tender, approximately 30 minutes.
16
Garnish with green onion before serving.