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Slow-cooked sweet and sour chicken

Slow-cooked sweet and sour chicken

5
Points®
Total Time
4 hr 40 min
Prep
30 min
Cook
4 hr 10 min
Serves
4
Difficulty
Moderate

Ingredients

Stock powder

¼ tsp, salt-reduced, (dissolved in 125ml water)

Canned pineapple in natural juice, drained

225 g, pieces, juice reserved

Pineapple juice

½ cup(s), (125ml)

Tomato paste

2 tbs

Apple cider vinegar

2 tbs

Soy sauce

2 tbs

Garlic

3 clove(s), finely chopped

Fresh ginger

2 tsp, finely grated

Skinless chicken drumstick

504 g, fat trimmed (Buy 8x70g)

Carrot(s)

2 medium, sliced

Red capsicum

1 medium, coarsely chopped

Green capsicum

1 medium, coarsely chopped

Celery

1 stick(s), sliced

Snow peas

400 g

Bok choy

1 bunch(es), baby, quartered

Instructions

  1. Place stock, ½ cup (125ml) reserved pineapple juice, paste, vinegar, soy sauce, garlic and ginger in a 4.5 litre (18-cup) slow cooker and whisk to combine.
  2. Add chicken, carrot, capsicums and celery. Cook, covered, on low for 4 hours (or high for 2 hours) or until chicken is cooked through.
  3. Add pineapple pieces, snow peas and bok choy and cook, covered, on low for 10 minutes (or high for 5 minutes). Serve.

Notes

SERVING SUGGESTION: Serve with brown rice and sprinkled with extra thinly sliced fresh green shallots. TIP: Swap chicken for 4 x 200g pork forequarter chops (fat trimmed) in step 2.

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