September 13, 2014
8 hrs 15 mins
½ cup (125ml) tomato sauce
2 tbs brown sugar
2 tbs salt-reduced soy sauce
2 tbs white wine vinegar
1 chicken stock cube
440g can pineapple pieces in natural juice
500g lean chicken breast fillets, fat trimmed, cut into 2.5cm pieces
2 teaspoons crushed garlic
1 teaspoon crushed ginger
1 onion, cut into thin wedges
1 small red capsicum, cut into 2.5cm pieces
1 small green capsicum, cut into 2.5cm pieces
150g sugar snap peas
Once cooked Thicken with corn flour
1Place all ingredients in slow cooker.
2Cook on low 8-10hrs
Submitted by Veronica Cgandler
June 21, 2019
Made this today, really nice. Swapped the snap peas for carrot, a d skipped the ginger. Will definitely make it again.
Thank you for a great recipe
February 18, 2018
Sure you can 🙂
This will help too > converting regular recipes to slow cooker recipes
February 17, 2018
Could a jar of Kantong sweet and sour sauce be used. TIA 😊
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