Prep: 5 mins
Cook: 4 hours
1 bottle (11.5 ounces) House of Tsang Sweet and Sour Stir Fry Sauce
¼ cup packed brown sugar
¼ cup soy sauce
1 teaspoon garlic powder
2 tablespoons quick-cooking tapioca
2 – 2 ½ lbs. chicken thighs (or a combination of chicken thighs and breasts)
1 medium red bell pepper
1 (20 ounce) can pineapple chunks, drained
Cooked rice, for serving
Place first 5 ingredients in a 6-quart slow cooker and whisk to combine. Stir in chicken. Cover with lid and cook on low for about 4 hours.
During the final 30 minutes of your cooking time, add bell pepper and pineapple to the slow cooker. Stir, and leave the slow cooker uncovered to allow the sauce to thicken even more.
When finished, shred or dice the chicken into bite-sized pieces before serving.
Serve over rice!