Crock Pot Sweet and Sour Chicken

 1 1/4 lbs boneless, skinless chicken thighs

2 cups chopped red bell pepper

1 1/2 cups unsalted chicken stock

1 cup chopped yellow onion

1 cup thinly sliced carrots

1/4 cup lower-sodium soy sauce

2 Tbsp lower-sodium Worcestershire sauce

1 Tbsp sambal oilek (ground fresh chile paste)

3/4 cup unsalted ketchup, divided

1/4 cup pineapple juice

2 Tbsp cornstarch

3 cups cooked brown rice

1 1/2 tsp sesame seeds

1 1/2 tsp sliced scallions

1.  Add chicken, bell pepper, chicken stock, onion, carrots, soy sauce, Worcestershire sauce, sabal oilek, and 1/2 cup ketchup to a 6 quart crock pot.  Cover ad cook on LOW until chicken shreds easily with a fork, about 7 hours .  Remove chicken from crock pot.  Shred chicken, and cover to keep warm.

2.  Whisk together pineapple juice and cornstarch in a small bowl.  Increase crock pot heat to HIGH; slowly stir in pineapple juice mixture and remaining 1/4 cup ketchup.  Cook, uncovered, until sauce is thick enough to coat the back of a spoon, about 30 minutes.  Stir back in chicken.  Serve over rice, and sprinkle with sesame seeds and scallions.

Serves 6