Sunday, July 29, 2018

Slow Cooker Sweet and Sour Chicken

2 Weight Watcher Freestyle Points
Serving = 1 1/2 cups chicken mixture
Rice = separate points

1 1/4 lb boneless chicken breasts
2 cups chopped red bell pepper
1 1/2 cups unsalted chicken stock
1 cup chopped yellow or sweet onion
1 cup thinly sliced carrots
1/4 cup lower sodium soy sauce
2 Tbsp. Worcestershire sauce
1 Tbsp. sambal oelek (chile paste)
3/4 cup ketchup, divided
1/4 cup pineapple juice
2 Tbsp. cornstarch

Add chicken, bell pepper, chicken stock, onion, carrots, soy sauce, Worcestershire sauce, simbal oelek, and 1/2 cup ketchup to a 6-quart slow cooker. Cover and cook on LOW until chicken shreds easily with a fork, about 7 hours.  Remove chicken from slow cooker. Shred chicken, and cover to keep warm. 

Whisk together pineapple juice and cornstarch in a small bowl. Increase slow cooker heat to HIGH, slowly stir in pineapple juice mixture and remaining 1/4 cup ketchup.  Cook, uncovered, until sauce is thick enough to coat the back of a spoon, about 30 minutes.  Stir in chicken.  Serve over rice. (I used cauliflower rice).  Enjoy.

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