Sweet & Sour Chicken Dump

Name: Sweet & Sour Chicken Dump
Prep time: 8 h
Cook time: 8 h
Total time: 8 h
Yield: 6
Ingredients: 1 1/4 pounds chicken thighs, boneless and skinless; 2 cups red bell pepper, chopped; 1 1/2 cups unsalted chicken stock; 1 cup yellow onion, chopped; 1 cup carrots, thinly sliced; 1/4 cup lower-sodium soy sauce; 2 tablespoons lower-sodium Worcestershire sauce; 1 tablespoon ground fresh chile paste, also called sambal oelek; 3/4 cup unsalted ketchup, divided; 1/4 cup pineapple juice; 2 tablespoons cornstarch; 3 cups brown rice, cooked and warm; 1 1/2 teaspoons sesame seeds, for serving; 1 1/2 teaspoons scallions, sliced, for serving

Asian Slow Cooker Chicken

Time: 8 hours

Yield: 6 servings

About

This Sweet & Sour Chicken Dump is great over rice, sure, but with its pulled pork-like texture, you could easily also pile it atop a fluffy roll and get the same satisfaction! The chicken slow cooks in a spicy, savory, Asian-inspired mix of flavors, with distinct notes of sweetness from ketchup and pineapple juice to help balance it and make it irresistible. It's as simple as letting your slow cooker do the work and then shredding up succulent chicken. Sweet & Sour Chicken Dump can pick you up when you're feeling down in the dumps, that's for sure!

Ingredients

1 1/4 pounds chicken thighs, boneless and skinless
2 cups red bell pepper, chopped
1 1/2 cups unsalted chicken stock
1 cup yellow onion, chopped
1 cup carrots, thinly sliced
1/4 cup lower-sodium soy sauce
2 tablespoons lower-sodium Worcestershire sauce
1 tablespoon ground fresh chile paste, also called sambal oelek
3/4 cup unsalted ketchup, divided
1/4 cup pineapple juice
2 tablespoons cornstarch
3 cups brown rice, cooked and warm
1 1/2 teaspoons sesame seeds, for serving
1 1/2 teaspoons scallions, sliced, for serving

Directions

Step 1 -In a 6-quart slow cooker, add the chicken thighs, the bell pepper, the chicken stock, the onion, the carrots, the soy sauce, the Worcestershire sauce, the chile paste, and 1/2 cup of the ketchup.

Step 2 -Cover the slow cooker and cook on low heat until the chicken shreds easily with a fork, about 7 hours.

Step 3 -Transfer the chicken from the slow cooker and shred with two forks, covering it to keep it warm.

Step 4 -Whisk the pineapple juice and the cornstarch together in a small bowl.

Step 5 -Increase the slow cooker heat to high and add the pineapple juice mixture.

Step 6 -Slowly stir the remaining ketchup into the sauce mixture.

Step 7 -Cook the sauce mixture, uncovered, until the sauce is thick enough to coat the back of a spoon, about 30 minutes.

Step 8 -Stir the shredded chicken into the sauce.

Step 9 -Serve the chicken mixture over the warm rice and top it with the sesame seeds and the scallions.

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