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Crock-pot Sweet & Sour Chicken

Author Sonja

Ingredients

  • 1 lb. of raw chicken cubed (I used boneless chicken thighs)
  • 2 ribs of celery diced
  • 2 carrots diced
  • 1/2-1 onion diced
  • 1/2 cup apple cider vinegar can use white vinegar
  • 1/2 cup water
  • 1/2 cup organic evaporated cane juice sugar
  • 1/4 cup soy sauce or liquid aminos for gluten-free
  • 1/4 cup tomato paste
  • 3 garlic cloves minced
  • 1 inch of ginger minced
  • 2 T of non-genetically modified cornstarch
  • 2 T water
  • 1 cup of pineapple diced (canned pineapple works, but look for natural juice)
  • 1 bell pepper-color of choice diced

Instructions

  1. Place chicken, celery, carrots, and onions in the crock-pot.
  2. 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.
  3. Pour the sauce over the chicken and vegetables in the crock-pot, and stir.
  4. Depending on how fast your crock-pot cooks, cover, and cook on low 4-6 hours, or until chicken is thoroughly cooked.
  5. 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.
  6. The sweet and sour chicken is ready when your bell pepper has reached the desired tenderness (for us approximately 20 minutes).
  7. Serve as is or on a bed of organic brown rice-we crock-pot our rice.