Sweet and Sour Crockpot Pepper Chicken
We’ve literally been buried under snow and ice and it came out of nowhere! I’m not ready for it 🙁 The only thing that gets me through it is my crockpot, I love how it warms my kitchen and fills the house with the aromas of home-cooked meals. I actually want my children to associate these aromas with a happy, healthy childhood so when they’re adults these aromas will fill them with serenity 🙂
So it was a no-brainer when I headed straight to my 100 Best Slow Cooker Dishes cookbook and turned to page 26, it inspired this recipe and it is INSANE! It’s literally a one-step recipe where you just throw in the ingredients and set it to low. This is a sweet and sour dish, loaded with fresh veggies and lean protein.
Serves 4 – 6
1 Medium onion, cut into sticks
½ Large green pepper, sliced
½ Large red pepper, sliced
796 ml can of whole tomatoes
227 g Cremini mushrooms, sliced
1 Cup sodium-reduced beef stock
3 tbsp sodium-reduced soy sauce
2 tbsp brown sugar
½ tbsp Worcestershire sauce
3 Cloves garlic, crushed
½ tsp salt
½ tsp pepper
3 tbsp cornstarch
3 tbsp cold water
3 Boneless, skinless chicken breasts, fat trimmed
In the crockpot itself, mix together the onion, both peppers, tomatoes, mushrooms, beef stock, soy sauce, brown sugar, Worcestershire sauce, garlic, salt and pepper.
Whisk together the cornstarch and water, mix until completely combined (it should look like white water).
Add this to the crockpot.
Nestle the chicken breasts into the middle of the veggies, completely submerged.
Cover the crockpot and cook on low for 8 hours.
Remove the chicken breasts after the 8 hours, cut them into large pieces (I did 3 pieces per breast) and return to the crockpot.
Taste and adjust seasoning before serving.
- You can use button mushrooms in place of Cremini.
- Go with any stock of your choice in place of beef.
- Serve over your fav rice or noodles.