Slow Cooker Sweet & Sour Chicken

Source: Canadian Living – The Slow Cooker Collection by Elizabeth Baird

Makes 4 servings in a 4.5 – 6 quart slow cooker

Loved this recipe and as Canadian Living says -

This family-friendly chicken needs lots of rice to soak up its tangy orange sauce. With youngsters, this recipe will feed six.

INGREDIENTS
2 green onions
1 each sweet red and green pepper
3 carrots, thinly sliced
3 cloves garlic, sliced
8 chicken thighs
1/2 tsp each salt and pepper
1 Tbsp vegetable oil
1 cup orange juice
1/2 cup each liquid honey and soy sauce
3 Tbsp tomato paste
3 Tbsp cornstarch

DIRECTIONS
Chop white parts of onions; place in slow cooker. Thinly slice green parts; set aside.

Seed, core and cut red and green peppers into 1/2 inch pieces. Add red pepper to slow cooker; set green pepper aside.  Add carrots and garlic to slow cooker.

Sprinkle chicken with salt and pepper. In a large skillet, heat oil over medium-high; brown chicken, in batches if necessary. Transfer to slow cooker.

Drain fat from skillet.  Add orange juice; bring to a boil, scraping up brown bits from bottom of skillet. Whisk in honey, soy sauce and tomato paste; scrape into slow cooker. Stir to combine.

Cover; cook low until juices run clear when chicken is pierced, about 4 hours. Skim off fat. Move chicken and pepper to 1 side of slow cooker.

Whisk cornstarch with 1/4 cup water; stir into liquid in slow cooker.  Stir in green pepper.

Cover and cook on high until thickened and green pepper is tender-crisp, about 15 minutes.

**Make-ahead: let cook for 30 minutes. Refrigerate, uncovered, in airtight containers until cold. Cover and refrigerate for up to 1 day.

Sprinkle with reserved onions.

Nutritional Info
Per serving (without skin): about -
cal 516
pro 27 g
total fat 19 g
sat. fat 5 g
carb 63 g
fibre 4 g
chol 93 mg
sodium 2470 mg

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