Sweet and sour chicken - slow cooker stylee

1kg chicken thighs

Tin pineapple, cut into chunks

1 green pepper, cut into squares 

1 red pepper, cut into squares

2 cloves garlic, chopped

Handful mushrooms, sliced

1 onion, chopped

1 chunk of ginger, chopped 

2 carrots, chopped into batons

1 tbsp cornflour 

Sweet chilli sauce

1 tbsp Tomato ketchup

2tbsp white wine vinegar

4 tbsp dark soy sauce

4tbsp brown sugar 

Mix the soy sauce, juice from the pineapple tin, brown sugar, tomato sauce and white wine vinegar together. 

Put your onion, carrots, ginger and garlic in the slow cooker. 

Remove the skin from the chicken and pop the thighs on top of the veg.

Pour the sauce over the top. 

Cook on high setting for about 3 hours or until the meat is cooked through and easily comes away from the bone. 

Remove the meat from the slow cooker. Add the chopped peppers, pineapple and mushrooms. Stir in sweet chilli sauce. 

Remove the bones, it will be very easy (but remember it's very hot so either wait or use gloves if you haven't got asbestos fingers). Removing the meat at this stage means you waste no meat as it comes away from the bone cleanly. Chop the meat up. 

When the veg has been cooking for 20 mins, mix the cornflour with a little water and stir it into the sauce to thinken. Stir the chicken into it and leave for a further 10 mins. Pop the rice on at this point. 

Very easy, tasty and frugal. It serves at least 4 greedy adults!