Fixed this tonight and it was divine!


Servings: 4-6 servings
– 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch chunks
– 1/2 cup diced onion
– 1/2 cup ketchup
– 1 tablespoon soy sauce
– 1/4 cup white vinegar
– 1 tablespoon sweet chili sauce
– 1/4 cup brown sugar
– 1 red bell pepper, cut into 1-inch pieces
– 1 green bell pepper, cut into 1-inch pieces
– 1 (20 oz) can pineapple chunks in juice, drained
– Salt and pepper to taste
– 2 tablespoons cornstarch mixed with 2 tablespoons water (optional, for thickening)
1. Season the chicken chunks with salt and pepper. Place them in the slow cooker along with the diced onion.
2. In a bowl, combine ketchup, soy sauce, white vinegar, sweet chili sauce, and brown sugar. Stir until well mixed. Pour this mixture over the chicken and onion in the slow cooker.
3. Cover and cook on low for 5-6 hours or on high for 2-3 hours, until the chicken is tender and cooked through.
4. About 30 minutes before serving, add the bell peppers and pineapple chunks to the slow cooker. If you prefer a thicker sauce, stir in the cornstarch and water mixture at this time.
5. Increase the slow cooker to high (if it isn’t already) and cook for an additional 20-30 minutes, or until the sauce is bubbling and thickened to your liking.
6. Serve warm over rice with your choice of sides.
Variations & Tips
– If you’re in a real rush in the mornings, you can prep the chicken and onion the night before – just pop them in a container in the fridge. Mix up the sauce ingredients in a separate container, and in the morning, you just have to dump it all in the slow cooker and go!
– For those who like an extra punch, add some minced garlic or ginger to the sauce for a zing of flavor.
– Not a fan of bell peppers? Swap them out for snap peas or baby corn for a different crunch.
– Vegetarians in the house? You can easily substitute the chicken with tofu or tempeh – make sure to adjust cooking times accordingly.
– Leftovers? They make an amazing next-day lunch, as the flavors continue to meld and deepen overnight. Just store in an airtight container in the fridge.

So there you have it, friends – a sweet and sour sensation that doesn’t demand hours in the kitchen. Now, isn’t that just the kind of recipe we all need to keep in our back pocket? Enjoy every sweet, sour, and utterly satisfying bite!

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