Create their favourite meal in the slow cooker with this gorgeous recipe.
600g Chicken breast
1 x Medium red onion
1 x Green pepper
1 x Red pepper
2 x Cloves garlic
10g Fresh ginger
1 x 432g Tin pineapple slices
150g Tomato ketchup
60g Dark brown soft sugar
60ml Malt vinegar
60ml Soy sauce
1 x Chicken stock pot
1 x tsp Paprika
1 x tsp Chilli powder
25g Cornflour
Sea salt and white pepper
Put the Slow cooker onto the high setting.
Chop the chicken breast into medium size chunks.
Peel and chop the red onion into medium size chunks.
Chop the peppers into the same size chunks – discard any white pith and seeds.
Put all these into the slow cooker while you make the sauce. Peel and mince the garlic.
Finely chop the ginger.
Put these into a bowl.
Drain the pineapple slices – add the juice to the bowl and cut the pineapple slices into chunks and add to the bowl.
Add the ketchup, vinegar, sugar, soy sauce, paprika, chilli powder and stock pot salt and white pepper – mix together.
Pour this over the chicken and vegetables and stir through.
Cook on high for 2 hours.
Take 50ml of juice from the dish and mix with the cornflour till smooth.
Add to the dish and stir through.
Cover and cook for another 30 mins.
Serve on a bed of rice or noodles with some torn coriander.
