1lb.of raw chickencubed (I used boneless chicken thighs)
2ribs of celerydiced
2carrotsdiced
1/2-1oniondiced
1/2cupapple cider vinegarcan use white vinegar
1/2cupwater
1/2cuporganic evaporated cane juicesugar
1/4cupsoy sauce or liquid aminos for gluten-free
1/4cuptomato paste
3garlic clovesminced
1inchof gingerminced
2Tof non-genetically modified cornstarch
2Twater
1cupof pineapplediced (canned pineapple works, but look for natural juice)
1bell pepper-color of choicediced
Instructions
Place chicken, celery, carrots, and onions in the crock-pot.
In a medium bowl combine the apple cider vinegar, water, organic evaporated cane juice (sugar), soy sauce, tomato paste, minced garlic and ginger to make the sweet and sour sauce.
Pour the sauce over the chicken and vegetables in the crock-pot, and stir.
Depending on how fast your crock-pot cooks, cover, and cook on low 4-6 hours, or until chicken is thoroughly cooked.
In the last 20 minutes of cooking mix the cornstarch and water together so it is smooth and add to the crock-pot. Stir it well, and add the pineapple and bell pepper at this time.
The sweet and sour chicken is ready when your bell pepper has reached the desired tenderness (for us approximately 20 minutes).