Crock- Pot Sweet and Sour Chicken
Author: Allie
Prep time: 20 mins
Cook time: 8 hours
Total time: 8 hours 20 mins
  • 1½ lb. boneless, skinless, chicken breast (I used 4 breast)
  • 1 medium red bell pepper, chopped
  • 1 medium yellow pepper, chopped
  • 1 cup onion, chopped
  • ¼ coconut aminos
  • 2 tablespoons tamari
  • 1 tablespoon sriracha (more of you like the heat)
  • 1½ cups chicken stock
  • ¾ cup organic ketchup
  • ¼ cup pineapple juice
  • 2 tablespoons arrowroot starch
  1. Add chicken, bell peppers, onion, chicken stock, coconut aminos, tamari, sriracha, chicken stock, and ½ cup of the ketchup to the bowl of a crock-pot. Cover and cook on low for 7 hours, or until the chicken easily shreds with a fork. Remove chicken from the crock-pot, and shred with a fork. Cover and Keep warm.
  2. Whisk together the pineapple juice and arrowroot starch in a small ball. Increase the heat to HIGH and slowly stir in the pineapple juice mixture and remaining ¼ cup ketchup. Cook, until sauce is thickened, about 30 minutes. Stir in the chicken.
  3. Serve over rice.
Recipe by Key Ingredients at