Sweet and Sour Crockpot Chicken

Sweet and Sour Crockpot Chicken 4 Tablespoon cornstarch, divided 1 Tablespoon paprika 1 1/2 pounds chicken, cut into chunks (about 4 cups) 2 Tablespoons olive oil 1 can (20 oz.) pineapple chunks 1 cup chopped red onion 1/4 cups red wine vinegar 3 Tablespoons soy sauce 1 Tablespoon Teriyaki sauce 3 Tablespoons brown sugar 1/2 teaspoon salt 1 red pepper, diced 1/4 cup cold water cooked white or brown rice green onions sesame seeds Place the chicken chunks in a large ziplock bag with 2 tablespoons cornstarch and the paprika. Shake until evenly coated. In a nonstick skillet brown half the chicken in 1 tablespoon oil for 1 minute, then transfer to a 3 qt. crock pot. Repeat with the remaining chicken and oil. Toss the onions on top. Drain the pineapple. Place the pineapple in a container and refrigerate for later. Stir together the pineapple juice, vinegar, brown sugar, soy sauce, teriyaki sauce, and salt and pour over the chicken in the crock pot. Stir everything together. Cook on high heat for 3 hours or until meat is done. Combine the cornstarch and water and whisk until smooth. Stir into the chicken mixture. Add the reserved pineapple and red peppers. Cover and cook for another 30 minutes or until sauce is thickened slightly. Serve over cooked rice. Garnish with green onions and sesame seeds, if desired.