It's August. This summer hasn't been as blistering hot here in North Texas as usual... we just had our first day over 100 degrees F recently. But it's still August... and where I grew up in Georgia, that meant it was going to be hot and steamy for the next month. The older folks would refer to it as the "dog days", but most everyone would simply say it's miserable.
So, what's the best way to beat some of the heat? Avoid cooking foods that use the stove or oven. That usually means one of four choices - outdoors on a barbecue grill or Blackstone-style griddle, indoors in a slow cooker, indoors in an Instant Pot or air fryer, or eating cold foods like sandwiches and salads.
The one big advantage to using a slow cooker or Instant Pot is time. Both allow you to use your time more effectively as you don't have to stand around and check on the cooking. That can be really helpful while there are still longer days ahead in letting you get things done that, well, need doing. And we all have those, don't we?
This dish is super easy to throw together, and has a great flavor. It can be set up in the slow cooker in just a few minutes, and doesn't need to be touched for hours... letting you do those other things we mentioned. So give it a try... and get your other stuff done.
Adapted from Slow Cooker Meals
A simple yet flavorful take on a classic Chinese dish. It comes together quickly in a slow cooker and keeps the heat down, ideal for hot summer days.
Adapted from Slow Cooker Meals
Place the cut chicken pieces into a zippered plastic bag. Add the cornstarch and seal the bag, then toss to coat the pieces evenly.
Spread the coated chicken pieces across the bottom of the slow cooker. Add the green and red bell peppers and onion on top.
In a medium bowl combine the juice from the can of pineapple, brown sugar, apple cider vinegar, ketchup, soy sauce, Worcestershire sauce, and garlic, and mix thoroughly. Pour the mixture over the top of the onion and peppers in the slow cooker.
Cover and cook on Low for 4 hours or until the chicken is cooked through. 30 minutes before the end of cooking, add the pineapple chunks and stir to combine. Serve over rice and garnish with sesame seeds if desired.
Servings 8
Serving Size approx 1 1/2 cups (12 oz) plus rice
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.