Crockpot Sweet and Sour Chicken

 

Mid Autumn Moon festival 

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. 

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