Slow Cooker Sweet and Sour Chicken Thighs


  • 4 tablespoons cornstarch, divided
  • ¼ teaspoon garlic powder
  • ¼ teaspoon ground ginger
  • 1 ½ pounds skinless, boneless chicken thighs, cubed
  • 1 tablespoon vegetable oil
  • 1 (20 ounce) can pineapple chunks in juice
  • ½ cup chicken stock
  • ¼ cup rice vinegar
  • ¼ cup brown sugar
  • 2 tablespoons ketchup
  • 2 tablespoons soy sauce
  • 1 medium red bell pepper, seeded and chopped
  • 1green onion, chopped
  • Directions

  • Step 1

    Mix 2 tablespoons cornstarch, garlic powder, and ground ginger together in a small bowl. Toss chicken thighs in cornstarch mixture until they are evenly coated.


  • Step 2

    Heat oil in a skillet over medium-high heat. Cook chicken in the skillet until browned on all sides, 3 minutes per side. Transfer to a plate and set aside.

  • Step 3

    Drain juice from the can of pineapple chunks into a measuring cup. You should have approximately 3/4 cup to 1 cup of juice.

  • Step 4

    Mix 1/2 cup pineapple juice, chicken stock, rice vinegar, brown sugar, ketchup, and soy sauce together in a slow cooker. Add browned chicken pieces and stir to coat chicken with the sauce. Cook on Low for 3 1/2 hours.

  • Step 5

    Whisk remaining 2 tablespoons cornstarch with remaining 1/4 cup pineapple juice. Stir cornstarch mixture into the slow cooker. Increase the slow cooker heat to High and add pineapple chunks and chopped red bell pepper.

  • Step 6

    Cook on High until the sauce is bubbly and thickened and bell pepper is crisp-tender, about 30 minutes. Garnish with chopped green onion.

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