Slow Cooker Sweet & Sour Chicken

8 Servings

Ingredients

2 pounds skinless, boneless chicken thighs
2 red bell peppers, chopped
2 green bell peppers, chopped
1.5 cups low sodium chicken broth
1 medium yellow onion, chopped
2 cups thinly sliced carrots
1/4 cup lower-sodium soy sauce
2 Tbsp lower sodium Worcestershire sauce
1 Tbsp ground Chile paste (samba oelek)
3/4 cup low sodium and less sugar ketchup, divided
1/4 cup pineapple juice
2 Tbsp corn starch
1 Tbsp sesame seeds
1/4 cup sliced green onions

Directions

1. Add chicken, bell peppers, chicken broth, onion, carrots, soy sauce, Worcestershire sauce, chile paste, and 1/2 cup ketchup to a 6 quart slow cooker. Cover and cook on low about 7 hours. The chicken should shred easily with a fork.
2. Remove chicken from slow cooker. Shred the chicken and place chicken in a covered casserole dish in the oven set for 200°F to keep it warm.
3. Whisk together pineapple juice and cornstarch in a small bowl. Turn slow cooker temperature to high and slowly stir in pineapple juice mixture and 1/4 cup ketchup.
4. Cook uncovered for about 30 minutes, until sauce is thick enough to coat the back of a spoon. Add chicken back into crock pot and mix well.
5. Serve over brown rice. Sprinkle with sesame seeds and green onions.

Nutrition (does not include brown rice):  8 Servings/ Calories 307 / Total Fat 11.5 g / Saturated Fat 3.0 g / Cholesterol 113 mg / Sodium 825 mg / Carbohydrates 19.7 g / Fiber 3.0 g / Sugar 11.0 g / Added Sugar 3.5 g / Protein 31.0 g

Adapted from: Cooking Light Low-Sugar Recipes Spring 2020