Prepared this for our dinner last night and my husband said it tops take-out!

1 lb chicken breasts, cut into bite-size pieces
1/2 cup ketchup
1/2 cup light brown sugar
1/4 cup white vinegar
1 tablespoon soy sauce
1 teaspoon garlic, minced
2 teaspoons ginger, freshly grated
1 bell pepper, cut into chunks
1 onion, chopped
1/2 cup pineapple chunks (optional)
1 tablespoon cornstarch
2 tablespoons water
Sesame seeds for garnish (optional)
Directions
Place the chopped chicken in the slow cooker.
In a mixing bowl, combine ketchup, brown sugar, vinegar, soy sauce, garlic, and ginger, whisking until smooth.
Pour the sauce mixture over the chicken in the slow cooker and stir to coat the pieces evenly.
Add the chopped bell pepper and onion, and if using, the pineapple chunks.
Cook on low for 4-5 hours, or until the chicken is cooked through and the vegetables are tender.
Mix cornstarch and water in a small bowl. Stir into the slow cooker to thicken the sauce. Allow to cook on high for an additional 10-15 minutes.
Spoon the chicken and sauce over prepared rice or your choice of side. Sprinkle with sesame seeds if desired.
Variations & Tips
This recipe is incredibly adaptable! For those who like it extra spicy, add some red pepper flakes or a splash of hot sauce to the mix. You can swap the chicken for tofu if you’re looking for a vegetarian version – just press the tofu well to remove excess moisture and toss it in the slow cooker. Another delicious twist is adding different fruits like mango or peach to the sauce, giving it an extra layer of sweetness and complexity.