Sweet And Sour Crock Pot Chicken Recipes

CROCK-POT SWEET AND SOUR CHICKEN (4 INGREDIENTS)

Steps:

• Spray your Crock-Pot with nonstick cooking spray.
• Place the cubed chicken in the bottom of the Crock-Pot. Season with salt and pepper to taste.
• Pour in the orange marmalade, sweet chili sauce, and crushed pineapple. Toss to combine.
• Cook on low for 4-5 hours or until chicken reaches an internal temperature of 165F, stirring occasionally.
• OPTIONAL: Once the chicken is cooked, use a soup ladle to remove 2 cups of the sauce. Place in a small sauce pan and cook over medium high heat until boiling. Reduce to a simmer and let cook until it reduces by half and has a syrupy consistency. Return caramelized sauce to slow cooker and stir to coat chicken. (SEE NOTE)
• Serve over white rice if desired. Enjoy!

CROCK POT SWEET AND SOUR CHICKEN

Steps:

• Cut chicken into 1" chunks and add to a 1 gallon freezer bag. Add cornstarch and close bag. Shake until completely coated.
• Add chicken, green pepper, red pepper, and onion to the slow cooker.
• In a medium bowl add juice from pineapple chunks, brown sugar, apple cider vinegar, ketchup, Worcestershire sauce, soy sauce, and garlic. Stir together and pour over chicken and vegetables.
• Cover and cook on high for 1½ hours (or low for 3½ to 4½ hours). Cook until the chicken reaches an internal temperature of 165° F. 30 minutes before the cooking time is complete, add in the pineapple chunks and recover, and finish cooking.
• Serve over rice and garnish with fresh green onions and sesame seeds. Enjoy!

SLOW COOKER SWEET AND SOUR CHICKEN THIGHS

Steps:

• Mix 2 tablespoons cornstarch, garlic powder, and ground ginger together in a small bowl. Toss chicken thighs in cornstarch mixture until they are evenly coated.
• Heat oil in a skillet over medium-high heat. Cook chicken in the skillet until browned on all sides, 3 minutes per side. Transfer to a plate and set aside.
• Drain juice from the can of pineapple chunks into a measuring cup. You should have approximately 3/4 cup to 1 cup of juice.
• Mix 1/2 cup pineapple juice, chicken stock, rice vinegar, brown sugar, ketchup, and soy sauce together in a slow cooker. Add browned chicken pieces and stir to coat chicken with the sauce. Cook on Low for 3 1/2 hours.
• Whisk remaining 2 tablespoons cornstarch with remaining 1/4 cup pineapple juice. Stir cornstarch mixture into the slow cooker. Increase the slow cooker heat to High and add pineapple chunks and chopped red bell pepper.
• Cook on High until the sauce is bubbly and thickened and bell pepper is crisp-tender, about 30 minutes. Garnish with chopped green onion.

SLOW-COOKER SWEET AND SOUR CHICKEN

Steps:

• Drain pineapple, reserving juice. Place pineapple chunks in small bowl; cover and refrigerate.
• Place carrots, onion, garlic and gingerroot in 4 1/2- to 6-quart slow cooker. Top with chicken. Mix soy sauce, brown sugar and reserved pineapple juice; pour over chicken.
• Cover and cook on low heat setting 7 to 9 hours or until juice of chicken is no longer pink.
• During last 30 minutes, add pineapple and bell peppers. Increase to high heat setting. Mix cornstarch and water; stir into chicken mixture during last 10 minutes of cooking. Serve with rice.

SWEET AND SOUR CROCK POT CHICKEN

Steps:

• Put vegetables in bottom of crock pot. Sprinkle the quick cooking tapioca over the vegetables.
• Place chicken on top.
• Combine all other ingredients except cooked rice into a small mixing bowl; blend well. Pour over chicken.
• Cover and cook on Low for 8 to 10 hours.
• Before serving, make rice. Serve Sweet and Sour Chicken over cooked rice.
• Leftovers can be reheated in the microwave.

SLOW-COOKER SWEET-AND-SOUR CHICKEN

Steps:

• In a large skillet, saute chicken in oil for 4-5 minutes; drain. Sprinkle with salt and pepper. Drain pineapple, reserving juice; set pineapple aside. In a 5-qt. slow cooker, combine the chicken, water chestnuts, carrots, soy sauce and pineapple juice. Cover and cook on low for 3 hours or until chicken juices run clear., In a small bowl, combine the cornstarch, sweet-and-sour sauce, water and ginger until smooth. Stir into the slow cooker. Add onions and reserved pineapple; cover and cook on high for 15 minutes or until thickened. Add peas; cook 5 minutes longer. Serve with rice.