Slow Cooker Sweet and Sour Chicken



Another easy dairy free crowd pleaser here!

Really working the slow cooker this week! Its half term in the UK so we are here, there and everywhere with the kids – plus it is the middle boy’s birthday tomorrow – so we are also busy making his cake (watch this space for the blog on that!).

You will need: 

  • 4 chicken breasts chopped into chunks
  • 400g tin of pineapple chunks in syrup
  •  140g tin of water chestnuts (drained)
  •  500ml water
  • 3 peppers sliced thinly (any colour combo will do!)
  • 3 carrots peeled and sliced thinly
  • 1 onion chopped
  • 3 tbsp of tomato puree
  • 50ml balsamic vinegar
  • 50 ml dark soy sauce
  • 2 tbsp sugar
  • tbsp cornflour
  • 1 tsp lazy chilli
  • 1 tsp lazy ginger
  • 1 tsp lazy garlic
  • Good pinch of salt and pepper

Let’s Cook It!  

  1. Open the tin of pineapple and pour the juice only into the slow cooker (put the pineapple chunks into a bowl in the fridge to save for later)
  2. Add the rest of the ingredients (apart from the water chestnuts, pineapple chunks and cornflour) to the slow cooker. Give it a good stir until everything is mixed together.
  3. Turn on low for 8 hours.
  4. When there is 30 minutes left add the pineapple chunks and the water chestnuts (adding them at the last minute will mean that they will retain their flavour and crunch!)
  5. Mix the cornflour with a small amount of cold water to form a paste and add to the slow cooker and stir – this will thicken the sauce.
  6. Serve with fluffy white rice.sweet-and-sour

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