Slow Cooker Sweet & Sour Chicken

This recipe is making the rounds on blogs and Pinterest right now, and there's a reason for that.

It's really good!

So if you have missed it before, now your chance to get on the bandwagon. Don't miss it.

Slow Cooker Sweet & Sour Chicken
adapted from Cooking Classy

3 large boneless, skinless chicken breasts (frozen ok)
1/2 c. water
2 chicken bouillon cubes
1/2 c. sugar
1/2. cup brown sugar
1/3 c. rice vinegar
3 T. lemon juice
3 T. soy sauce
3 T. tomato paste
1/2 t. garlic salt
1/4 t. ground ginger
1/3 c. water
1 chicken bouillon cube    
1/3 c. cornstarch
1 can pineapple chunks, drained
1 green pepper, cut into 1-inch chunks
1 small onion, cut into 1-inch chunks (optional if you don't like onion)

Put chicken breasts in greased slow cooker. Mix together water, bouillon, sugars, rice vinegar, lemon juice, soy sauce, tomato paste, garlic salt and ginger in a small bowl until well combined. Pour over the chicken. Cook on low 5-6 hours. At the end of cooking time, mix water, bouillon and cornstarch until dissolved. Set aside. Using two forks, shred the chicken in the pot and mix into the sauce. Add the cornstarch mixture and mix well. Stir in drained pineapple, green pepper and onion if using.  (I did not use the onion and we didn't miss it at all). Cook another 30-45 minutes, or until the green pepper is crisp-tender. Serve over hot cooked rice.