2 lbs chicken (I used some cheap skin-on, bone-in thighs)
1/4 cup oil
1/2 cup corn syrup
20 oz can of pineapple (I used tidbits this time, but I've also used crushed)
1/4 tsp salt
2 tbsp ketchup
2 tbsp soya sauce
1 clove of garlic, minced
Brown the chicken in the oil. Drain chicken and place in slow cooker.
Combine the rest of the ingredients and pour over the chicken.
Slow cook (I'm humming Slow Ride now) for 6 to 8 hours on low (this is what my mum said, but I did it on high - maybe because my slow cooker is crap).
Remove the chicken to a dish and keep warm. Turn the slow cooker to high. (Mine was already there!) Make some rice while you're at it.
Mix 3 tbsp of cornstarch with 3 tbsp of cold water.
Slowly add the cornstarch mixture to the sauce left in the slow cooker while stirring with a whisk until it thickens. I find the more cornstarch mixture I use, the more blander the sauce becomes so take it easy.
Serve the chicken over rice, and top with your sweet and sour sauce. Enjoy!