Easy Slow Cooker Sweet and Sour Chicken - easy and healthier Chinese takeout at home from Everyday Good Thinking, the official blog of @hamiltonbeach

Excite your family this week by making sweet and sour chicken – a hearty Chinese takeout-inspired dinner packed with vegetables –  in your slow cooker. Cook a few cups of plain white rice in the rice cooker to soak up the tangy pineapple sauce.

Easy Slow Cooker Sweet and Sour Chicken - easy and healthier Chinese takeout at home from Everyday Good Thinking, the official blog of @hamiltonbeach

Meals like this sweet and sour chicken are great for evenings when your family is busy. Instead of trying to put something together after the kids’ many activities, just put everything in the slow cooker and rice cooker before you leave. You won’t resort to fast food on the way back because a delicious, well-balanced meal is waiting for you at home.

Easy Slow Cooker Sweet and Sour Chicken - easy and healthier Chinese takeout at home from Everyday Good Thinking, the official blog of @hamiltonbeach


Easy Slow Cooker Sweet and Sour Chicken
SERVES: 4

Ingredients
1/2 cup packed light brown sugar
1/3 cup ketchup
1/4 cup apple cider vinegar
1/4 cup reduced sodium soy sauce
2 tablespoons cornstarch
1 garlic clove, minced
1 teaspoon ground ginger
1 1/2 pounds boneless, skinless chicken breasts, cut into 2-inch pieces
1 medium onion, quartered
1 medium green pepper, cut into 1-inch pieces
1 medium red pepper, cut into 1-inch pieces
1 can (20 ounces) pineapple chunks in juice
Cooked rice
Sesame seeds
Instructions
In slow cooker crock, combine brown sugar, ketchup, vinegar, soy sauce, cornstarch, garlic and ginger. Stir until cornstarch is dissolved.
Add chicken, onion, peppers, pineapple and juice. Stir to coat chicken with sauce.
Cover, and cook on LOW for 3 hours or on HIGH for 1 1/2 hours.
Serve over rice. Garnish with sesame seeds.
Everyday Good Thinking http://everydaygoodthinking.com/

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3 thoughts on “Easy Slow Cooker Sweet and Sour Chicken

  1. Pingback: Slow Cooker Recipes

  2. Kay Green

    While I ended up making a couple of adjustments, I love this recipe. It has great flavor and is one of my favorites. The first time I made it, it had too many pineapple chunks and too strong of pineapple flavor from all of the reserved juice. Next time I made it, I did an 8 oz. can of pineapple chunks and added only half of the reserved juice from this. It turned out just right to me with these alterations. Also, I added the pineapple at the very beginning with the other ingredients, and it turned out great.

    Reply

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