Sweet & sour chicken is a delightful dish that is both vibrant and flavorful, hailing from Chinese-American cuisine and beloved by many for its perfect balance of tangy and sweet flavors. This slow cooker rendition allows for a hands-off approach, making it accessible and convenient for busy urban dwellers. Whether you're a seasoned cook or a kitchen novice, this recipe offers a delicious way to explore the harmonious blend of savory chicken with the vibrant sweetness of bell peppers and pineapple.

This sweet & sour chicken pairs wonderfully with steamed white rice, which helps to soak up the flavorful sauce. For a complete meal, consider adding a side of stir-fried vegetables, such as broccoli, snap peas, and baby corn. If you're looking for extra texture, a sprinkle of toasted sesame seeds or crushed peanuts can add a lovely crunch. A simple Asian cucumber salad with a light vinegar dressing can bring a refreshing contrast to the rich, saucy chicken.

Servings: 4

1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
1 red bell pepper, chopped
1 green bell pepper, chopped
1 yellow bell pepper, chopped
1 cup pineapple chunks (fresh or canned, drained if using canned)
1/2 cup apple cider vinegar
1/3 cup brown sugar
1/3 cup ketchup
1/4 cup soy sauce
2 cloves garlic, minced
1 tablespoon cornstarch
2 tablespoons water
Salt and pepper to taste
1 tablespoon vegetable oil

1. In a large skillet over medium-high heat, add the vegetable oil. When hot, add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Transfer the browned chicken to the slow cooker.

2. Add the chopped bell peppers and pineapple chunks to the slow cooker, spreading them evenly over the chicken.

3. In a medium bowl, whisk together the apple cider vinegar, brown sugar, ketchup, soy sauce, and minced garlic until well combined. Pour this mixture over the chicken and vegetables in the slow cooker.

4. Cover and cook on low for 5-6 hours or on high for 2-3 hours, until the chicken is cooked through and tender.

5. Approximately 30 minutes before serving, mix the cornstarch and water in a small bowl to create a slurry. Stir the slurry into the slow cooker to thicken the sauce. Season with salt and pepper to taste.

6. Allow the sauce to thicken while the slow cooker continues to cook on high for the remaining time.

7. Serve hot over steamed white rice or your preferred side, garnishing with additional pineapple or chopped scallions if desired.

For a spicier version, add a tablespoon of sriracha or a chopped red chili pepper to the sauce mixture. To make this dish gluten-free, substitute soy sauce with tamari or coconut aminos. If you prefer a tangier flavor, increase the amount of apple cider vinegar slightly. Additionally, you could add other vegetables like snap peas, carrots, or broccoli to the slow cooker for more variety in texture and nutrients.

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