Crockpot Sweet and Sour Chicken

This is the recipe I’ve given out more than any other (apologies to those of you who already have it). It’s DH’s favorite dinner, it’s full of veggies, and my kids will still eat it–in fact, they prefer the veggies in this to the chicken, which is a statistical impossibility. Defying the laws of nature, gang, right here.

I like this because, for the most part, it’s a dice-and-dump recipe. And it freezes gorgeously for those who like to stash meals away. Whip up some rice, nuke this, and voila. Dinner. And a healthy one at that.

You’d be disturbed to see my recipe card for this one, as stained and torn and generally ugly as it is. We eat this that much. I hope you enjoy it.

ps–I got a request this week for lunchbox ideas. Those are coming soon, including lots of thoughts for nut-free options. Check back!

To make my crockpot sweet and sour chicken, you’ll need:

1 to 1 1/2 pounds boneless skinless chicken breasts, cut into bites

1 green pepper, diced

1 red pepper, diced

1/2 a yellow or sweet onion, diced

1/4 cup light brown sugar (don’t use Splenda–it’s far too sweet)

2 tbsp cornstarch

1 16-oz can pineapple chunks, drained–reserve the juice

1/4 cup apple cider vinegar

1/4 cup water

1 1/2 tbsp reduced-sodium soy sauce (check to be sure it’s gluten-free if you want a GF meal)

Coat your Crockpot with nonstick spray. Toss chicken, peppers, and onion inside.

In a bowl, mix together brown sugar and cornstarch. Add reserved pineapple juice, vinegar, water, and soy sauce. Whisk together until smooth, and pour over the chicken and veggies. Cook on low for 7 to 9 hours.

An hour or so before serving (15 minutes is fine, but an hour is better), stir in pineapple chunks. Serve over rice.