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Slow cooker sweet and sour chicken recipe UK

Print Recipe
Prep Time 10 minutes
Cook Time 5 hours
Servings: 4 people
Ingredients Equipment Method

Ingredients
  

  • 4-6 Skinless and boneless chicken thighs
  • 1 Onion sliced
  • 2 Carrots cut into batons
  • 2 Peppers deseeded and sliced
  • 1 Leek chunky slices
  • 230 gram Tin of pineapple chunks in natural juice reserve the liquid
  • 225 gram Tin of bamboo shoots drained
  • 250 gram Passata
  • 1 Chicken or vegetable stockpot
  • 1 tbsp Chinese 5 spice
  • 2 Star anise
  • 2 tbsp Cornflour
  • 1 tbsp Tomato puree
  • 2 tbsp Red wine vinegar
  • 2 tbsp Soy sauce
  • 1 tsp Ginger grated or chopped
  • 2 Garlic cloves crushed or chopped

Equipment

  • Slow cooker
  • Chopping board
  • Vegetable peeler
  • Vegetable knife
  • Tin opener
  • Garlic press

Method
 

  1. Pre-heat your slow cooker. See your manufactures recommendations.
  2. Add the chicken, onion, carrot, peppers and leek to the pot.
  3. Put the cornflour in a bowl and gradually whisk in the pineapple juice to make a paste. Whisk in the tomato puree, Chinese 5 spice, vinegar, and soy sauce.
  4. Add the pineapple mixture to the pot with the passata, garlic, ginger and the stockpot.
  5. Replace the lid and cook for 5-6 hours on high, or 7-8 hours on low.
  6. 30 minutes before the end of cooking, add the bamboo shoots and pineapple * (and give it a good stir).
  7. Discard the star anise, divide and serve.