Ingredients:

  • 2.5 lbs (1.1 kg) boneless, skinless chicken thighs
  • 1 tbsp (15 ml) olive oil
  • 1 medium yellow onion, chopped (approx. 1 cup/150g)
  • 2 cloves garlic, minced
  • 1 green bell pepper, chopped (approx. 1 cup/150g)
  • 1 red bell pepper, chopped (approx. 1 cup/150g)
  • 1 (20 oz/567g) can pineapple chunks, undrained
  • ½ cup (120 ml) ketchup
  • ¼ cup (60 ml) soy sauce
  • ¼ cup (60 ml) brown sugar, packed
  • 2 tbsp (30 ml) apple cider vinegar
  • 1 tbsp (15 ml) cornstarch
  • 2 tbsp (30 ml) water
  • Salt and pepper to taste
  • Optional: 1 tsp (5ml) grated fresh ginger
  • 1 package (approx. 12 oz/340g) wonton wrappers
  • Vegetable oil for frying
  • 2 Green Onions, thinly sliced
  • Sesame Seeds (optional)

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Season chicken thighs with salt and pepper. Sear chicken thighs on both sides until lightly browned.
  2. In the same skillet, sauté onion and garlic until softened (about 5 minutes). Add the bell peppers and sauté for another 3 minutes.
  3. Transfer the sautéed vegetables to the slow cooker. Add the seared chicken thighs (or uncooked if skipping the searing step).
  4. In a bowl, combine pineapple chunks (with juice), ketchup, soy sauce, brown sugar, apple cider vinegar, and ginger (if using). Pour sauce over the chicken and vegetables in the slow cooker.
  5. Cover and cook on low for 4-6 hours or on high for 2-3 hours, or until chicken is cooked.
  6. While the chicken is cooking, heat about 1 inch (2.5 cm) of vegetable oil in a large skillet over medium-high heat. Cut wonton wrappers into strips. Fry the strips in batches until golden brown and crispy. Remove with a slotted spoon and drain on paper towels. Season with salt.
  7. In a small bowl, whisk together cornstarch and water to create a slurry. During the last 30 minutes of cooking, stir the cornstarch slurry into the slow cooker to thicken the sauce.
  8. Using two forks, shred the chicken in the slow cooker. Stir to coat the shredded chicken with the sauce.
  9. Spoon chicken and sauce over rice. Garnish with crispy wonton strips, sliced green onions, and sesame seeds (if desired).