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+ servings

Slow Cooker Sweet And Sour Chicken

  • Prep Time
    10 MINS
  • Cook Time
    15 MINS
  • KCals 307
  • Carbs 15G
WW Points
  • 10 Green
  • 10 Blue
  • 10 Purple

Ingredients

  • 10 chicken thighs skin removed
  • 1 large onion chopped
  • 1 tbsp garlic minced
  • 1 tsp chilli optional - we like it in ours
  • 1 tbsp ginger chopped finely
  • 5 mushrooms quartered
  • 1 large celery stick chopped
  • 1 large carrot chopped
  • 125 ml water
  • 2 chicken stock cubes
  • 1 large yellow pepper sliced
  • 1 large red pepper sliced
  • 1 large green pepper sliced
  • 1 bunch spring onions chopped
  • 4 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 2 tbsp fish sauce
  • 2 tbsp lemon juice
  • 2 tbsp granulated sweetener
  • 4 tbsp tomato puree
  • ½ tsp xanthan gum
  • ½ whole fresh pineapple cut into chunks
  • low calorie cooking spray

Instructions

Instant Pot - pressure method

  1. Remove the skin from the thighs and season well. Place the Instant Pot into Sauté mode and spray with low calorie cooking spray.

  2. In a jug - add the soy sauce, rice vinegar, fish sauce, lemon juice, sweetener, tomato puree, water and 2 chicken stock cubes and mix well. Set aside.

  3. Brown the chicken thighs in small batches in the Instant Pot, then keep them to one side.

  4. Deglaze the instant pot with some of the water, and make sure to scrape the bits of chicken off the bottom if any have stuck.

  5. Add the chopped onions, carrots, celery, mushrooms, chilli, garlic and ginger to the pot. You want to cook them until the onions begin to soften then turn the Instant Pot off.

  6. Layer the browned chicken thighs on top of the vegetables then pour the jug of sauce ingredients over the chicken.

  7. Place the pot on the Instant Pot, and set the valve to the sealing position. Press "Manual" and change the time to 15 minutes. Let the Instant Pot do it's thing.

  8. Once the Instant Pot has finished, allow 2 minutes to appear on the keep warm timer then do a quick release. Once the pressure has gone, open the lid.

  9. Remove the chicken thighs and set aside. In a jug, measure out the xanthan gum and add a few tablespoons of the sauce in the Instant Pot. Mix well until the lumps are gone and it's turned into a paste. Add this to the sauce in the pot.

  10. Place the Instant Pot into Sauté mode, add the chicken back into the pot, along with the peppers and spring onion. The sauce will start to thicken, cook for 5 minutes.

  11. Turn the Instant Pot off and stir the pineapple through. Serve immediately.

Slow cooker method

  1. Remove the skin from the thighs and season well. Mist a pan with low calorie cooking spray and heat.

  2. In a jug - add the soy sauce, rice vinegar, fish sauce, lemon juice, sweetener, tomato puree, water and 2 chicken stock cubes and mix well. Set aside.

  3. Brown the chicken thighs in small batches in the pan, then keep them to one side.

  4. Deglaze the pan with some of the water, and make sure to scrape the bits of chicken off the bottom if any have stuck, pour this into your slow cooker.

  5. Add the chopped onions, carrots, celery, mushrooms, chilli, garlic and ginger to the slow cooker and layer the browned chicken thighs on top. Pour the jug of sauce over the chicken.

  6. Place the lid on the slow cooker and cook on High for 4-5 hours.

  7. At 4 hours in, remove the chicken thighs and set aside. In a jug measure out the xanthan gum and add a few tablespoons to the sauce in the slow cooker. Mix well until the lumps are gone and it's turned into a paste. Add this to the sauce in the pot.

  8. Add the chicken back into the pot, along with the peppers and spring onion. LEAVING THE LID OFF, cook for a further 30-60 minutes.

  9. Turn the slow cooker off and stir the pineapple through. Serve immediately.