Slow Cooker Sweet & Sour Chicken



1 pound boneless, skinless chicken breast (or turkey or beef)

2 tbsp. apple cider vinegar

1 tbsp. low sodium soy sauce

¼ cup tomato paste

½ tsp. garlic powder

¼ tsp. sea salt

1 tbsp. coconut palm sugar

½ green bell pepper, sliced (or 1 cup snow peas)

½ yellow bell pepper, sliced

½ red bell pepper, sliced (or ½ cup carrots, sliced

1 (8oz) can water chestnuts, drained, optional

Sesame seeds for garnish

Glass Rice Noodles or Quinoa


Cut the chicken into bite size pieces. Place chicken in a 6-quart slow cooker.

In a small bowl whisk together the cider vinegar, soy sauce, tomato paste, garlic powder, salt, sugar and add to slow cooker.

Cover the slow cooker and cook on low for 5-6 hours or on high for 2-3 hours, or until the chicken is cooked through and the sauce has thickened.

During the last hour of cooking, add vegetables, water chestnuts, and stir to combine.

Remove the chicken and veggies from the slow cooker, sprinkle with sesame seeds and serve warm with a side of cooked glass rice noodles or quinoa.