Sweet-and-Sour Chicken

*Gluten-Free–Optional Makes 6–8 servings
Prep. Time: 15 minutes Cooking Time: 4 hours Ideal slow-cooker size: 5-qt.
Needed at Time of Preparation:
3 lbs. boneless, skinless chicken thighs
½ cup chopped onions
½ green pepper, chopped
15-oz. can pineapple chunks with juice
¾–1 cup reserved pineapple juice
¾ cup ketchup
¼ cup brown sugar, packed
2 Tbsp. apple cider vinegar
2 tsp. soy sauce *replace with tamari or liquid aminos to make this recipe gluten-free
½ tsp. garlic salt
½ tsp. salt
¼ tsp. black pepper
Preparation Instructions:

  1. Place all ingredients into a gallon-sized freezer bag. Smoosh around to coat everything evenly.
  2. Remove as much air as possible and seal bag.
  3. Label the bag with the information below, then freeze.
    TIP: If 6–8 servings are just too much for you, either split the recipe between 2 freezer bags or make it all and freeze the leftovers.
    Information for Freezer Bag:
    Makes 6–8 servings
    Cooking Time: 4 hours Ideal slow-cooker size: 5-qt.
    Needed at Time of Serving:
    cooked rice
  4. Thaw bag completely for 24–48 hours or more.
  5. Grease interior of slow-cooker crock.
  6. Empty contents of freezer bag into the crock, spreading everything out evenly.
  7. Cover. Cook on Low 4 hours, or until instant-read meat thermometer registers 165°F when stuck into center of thighs.
  8. Serve over cooked rice.

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