Crockpot Sweet and Sour Chicken

 Tasty Tuesday 

May is primarily  features Mental Health Awareness Month, Asian American and Pacific Islander (AAPI) Heritage Month, and Jewish American Heritage Month, alongside themes of military appreciation, wellness, and nature

My quick crockpot sweet and sour recipe . Inspired by our favorite Chinese restaurant. Which is 45 minutes away! The joy of living in the country.....

For the sauce:

• ¼ cup soy sauce
• ⅓ cup honey
• ⅓ cup ketchup
• 1 tablespoon apple cider vinegar
• 1 teaspoon garlic powder
• 1 teaspoon ground ginger

For the chicken:

• 1 ½ lbs boneless, skinless chicken breasts, diced into 1" chunks
• ½ cup cornstarch
• 1 tablespoon oil
• 1 red bell pepper
• 1 orange bell pepper
• 1 yellow bell pepper
• 1 (15 oz) can pineapple chunks in 100% juice (do not drain)

• In a medium bowl, whisk together all sauce ingredients until well combined. Set aside.
• In a ziplock bag place chicken and cornstarch -and shake to coat. Then place in a skillet with oil and fry to golden brown. Take out and Drain. 
• Add the diced bell peppers and pineapple chunks (with juice) into the bottom of the slow cooker.

  • Place chicken into the slow cooker.
  • Pour the mixed sauce over the top of the chicken and vegetables; stir gently and cover. Cook on Low for 3 to 4 hours. 
  • Serve with white rice and sprinkled with sesame seeds.