Saucy sweet and spicy Asian chicken made healthier at home in your slow cooker!
Happy Tuesday y’all!
You know by now that I love homemade better-than-takeout Asian style dishes. Truly adore them. Which sort of explains why I have so many of them on this here blog. My favorite varieties always involve a little sweet and a little heat.
And the best of the best can be made in my crockpot.
This dish tastes a lot like the Sweet Fire Chicken from Panda Express if you’ve ever had it. If you haven’t, no worries, you’re going to love it – trust me. Juicy pineapple chunks, sweet red peppers, and chicken all tossed in a spicy-sweet sauce… what’s not to love here??
If you’re a big fan of spicy food – like me! – then you should definitely add a few extra red pepper flakes and serve it with a bit of sriracha sauce for drizzling.
- 3-4 boneless skinless chicken breasts, cut into bite-size pieces
- 1 red bell pepper, chopped
- 1 can pineapple chunks, drained
- 2 teaspoons minced garlic
- 1-2 teaspoons crushed red pepper flakes
- ⅔ cup sugar
- 1 cup water
- 2 tablespoons sweet red chili sauce
- ½ teaspoon salt
- 4 tablespoons cold water + 3 tablespoons corn starch
- Add chicken, chopped red peppers, and pineapple to a greased slow cooker.
- In a medium bowl whisk together sauce ingredients except for the 4 tablespoons cold water + 3 tablespoons corn starch. Pour sauce into the slow cooker and give everything a stir. Cover and cook on high 2-3 hours or on low 4-5 hours.
- About 30 minutes before serving, take the lid off of the slow cooker. In a small bowl whisk together the remaining cold water and corn starch. Set the slow cooker on high (if it isn't already) and pour the corn starch slurry into the pot, stir, then cover and cook another 30 minutes or until ready to serve. Stir just before serving.
- Serve with steamed rice or fried rice if desired. (Click HERE for my favorite easy homemade fried rice recipe)