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1/4 cup soy sauce
2 cloves garlic, minced
1 tablespoon cornstarch
2 tablespoons water
Salt and pepper to taste
1 tablespoon vegetable oil
Directions
1. In a large skillet over medium-high heat, add the vegetable oil. When hot, add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Transfer the browned chicken to the slow cooker.
2. Add the chopped bell peppers and pineapple chunks to the slow cooker, spreading them evenly over the chicken.
3. In a medium bowl, whisk together the apple cider vinegar, brown sugar, ketchup, soy sauce, and minced garlic until well combined. Pour this mixture over the chicken and vegetables in the slow cooker.
4. Cover and cook on low for 5-6 hours or on high for 2-3 hours, until the chicken is cooked through and tender.
5. Approximately 30 minutes before serving, mix the cornstarch and water in a small bowl to create a slurry. Stir the slurry into the slow cooker to thicken the sauce. Season with salt and pepper to taste.
6. Allow the sauce to thicken while the slow cooker continues to cook on high for the remaining time.
7. Serve hot over steamed white rice or your preferred side, garnishing with additional pineapple or chopped scallions if desired.
Variations & Tips
For a spicier version, add a tablespoon of sriracha or a chopped red chili pepper to the sauce mixture. To make this dish gluten-free, substitute soy sauce with tamari or coconut aminos. If you prefer a tangier flavor, increase the amount of apple cider vinegar slightly. Additionally, you could add other vegetables like snap peas, carrots, or broccoli to the slow cooker for more variety in texture and nutrients.
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