I’m going to try to refrain from going on and on and on about my love for slow cookers.
I feel like I’ve probably done that somewhere before… just like I’ve also whined to you about how little time and energy I have these days.
Another thing I love? CanadiAsian food.
Ever since I made this Sweet and Spicy Coconut Chicken, the whole “CanadiAsian” thing has kind of stuck with me. Or “AmericAsian” if you’re a little farther South. That’s about all I’ve got.
Basically, I can’t say I’ve ever been to anywhere in Asia, so I try not to label things “Chinese” or “Asian” or whatever, because I think we probably miss the mark sometimes.
I realized this the first time I went to Mexico. In Real Mexico (not Resort Mexico), I realized that the Mexican food I knew wasn’t really Mexican food. And I fell in love with Mexican food.
Anyway. I’m totally going to move on.
I love sweet and sour everything. And I love coming home to a perfectly cooked meal.
The cooking time with this can vary for a lot of reasons. How full your slow cooker is, how hot your slow cooker is, the size of your pieces, etc. Here are some tips to slow down or speed up the cooking process.
If you’re looking to leave the chicken in a long time (8 or more hours), you might want to try putting the breasts in frozen and whole and omitting the chicken broth. You could also put them in thawed and whole if you’re worried about them cooking completely. A whole chicken breast will always take longer to cook, but that might be something you want if your slow cooker is less than half full and you need to leave the chicken in for quite a while. If you find that chicken often comes out of your slow cooker overcooked, these might be some things you want to try.
If you want it to cook more quickly, chop into pieces and place in the slow cooker thawed. This is what I did, and mine was still in the slow cooker 8 hours. My slow cooker is a little on the cooler side though, so I wasn’t worried about the chicken overcooking.
And the only reason I know my slow cooker is on the cooler side is because last year right around this time I was going to put a frozen roast into my slow cooker and it slipped out of my hands. It obliterated my slow cooker. Thankfully, I was able to put it on my Christmas list and I didn’t go too long without. When comparing cooking times with my previous slow cooker, I found that this one was quite a bit cooler.
- 3-5 chicken boneless, skinless chicken breasts, cubed
- 1 tsp minced garlic or 2 tsp garlic powder
- 1½ cups sugar
- 1 cup vinegar
- ½ cup chicken broth
- 7 tbsp ketchup
- 2 tbsp soy sauce
- 4 tbsp corn starch
- 1 red pepper, diced
- 1 green pepper, diced
- 1 cup pineapple chunks, with or without juice (see instructions below)
- Add chicken to slow cooker.
- Combine garlic, sugar, vinegar, chicken broth, ketchup, soy sauce and corn starch and pour over chicken. Set slow cooker to 8 hours on low.
- **2 hours before cooking time is up, add diced peppers and pineapple. If you find the sauce thin, add an extra 1-2 tbsp to some of the pineapple juice. If you find the sauce thick, add a little pineapple juice with the chunks until you reach desired consistency. If you like the consistency of the sauce, drain pineapple juice. Cover and cook 1.5 - 2 more hours.
- Serve over cooked rice or noodles.
- *If needed, you can stir together 1-2 tbsp additional corn starch and water to thicken the sauce.
**I like to add my peppers for the last 1.5-2 hours just so they aren't too soft. If you like your peppers to have a little texture to them, I recommend this. If you can't add them later or like them a little softer, that is totally fine. It will absolutely work to add them at the beginning, they just won't have any bite to them.
Sauce recipe adapted from Just Get Off Your Butt and Bake.
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