A delightful and easy-to-make sweet and tangy chicken dish, perfect for a quick and satisfying meal.
Cut the chicken into bite-sized pieces.
Cutting the chicken into even pieces ensures uniform cooking.
Dice the green bell pepper and onion.
Use a sharp knife for clean cuts and to avoid bruising the vegetables.
Combine soy sauce, rice vinegar, brown sugar, cornstarch, and water in a bowl to make the sauce.
Mix the cornstarch thoroughly to avoid lumps in the sauce.
Place the chicken, vegetables, pineapple, and sauce into the crockpot.
Layer the ingredients evenly for consistent cooking.
Cook on low for 4-5 hours or until the chicken is tender and fully cooked.
Stir occasionally if possible to ensure even cooking.
Serve the chicken and vegetables over cooked brown rice.
Garnish with fresh herbs like cilantro for added flavor and presentation.
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