Sweet Sour Chicken Crockpot Food

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-SOUR CHICKEN

Steps:

• Combine ketchup, water, vinegar, soy sauce and sugar in slow cooker; whisk together well.
• Add chicken pieces and stir.
• Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours.
• Combine cornstarch and second amount of water in a small bowl; stir into slow cooker when above times have been reached.
• Cook on High, stirring often, for 15 to 20 minutes or until thickened.
• For faster cooking, pour into saucepan and heat on stove, stirring often, until thickened.

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.

CROCKPOT SWEET & SOUR CHICKEN

Steps:

• Place the frozen chicken in the crockpot and dump the pineapple (WITH the juice) on top.
• Scatter the chopped vegetables over the chicken and pineapple.
• Whisk together the soy sauce, Thai sweet chili sauce, and the chicken broth, then pour over all.
• Cover and cook for 6 hours on low.
• Remove chicken to cutting board and cut into slices or cubes.
• Return chicken to pot; whisk together the cold water and the cornstarch until smooth, then stir into the pot.
• Cover and continue to cook on low for at least 1 hour.
• Serve over hot cooked rice.

CROCK POT SWEET & SOUR CHICKEN

Steps:

• In slow cooker, place carrots, celery, green pepper and onion. Top with chicken breasts. Sprinkle with salt. Pour sweet-sour sauce and pineapple chunks over all. Cover. Cook on low 7 to 8 hours or high 3 1/2 to 4 hours.
• Remove chicken, keeping it warm. Blend cornstarch and water, stir into juices in slow cooker/Crock Pot. Cover; cook on high 10 to 15 minutes or until thickened. Season to taste and serve over rice.

CROCK POT SWEET AND SOUR CHICKEN

Steps:

• Put vegetables in crock pot.
• Sprinkle tapioca over vegetables.
• Place chicken on top of vegetables.
• For sauce, in a small bowl combine undrained pineapple, sugar, vinegar, soy sauce, garlic powder, bouillon granules and ginger.
• Pour sauce over vegetables and chicken.
• Cook on low for 10 to 12 hours.

CROCKPOT SWEET N' SOUR CHICKEN

Steps:

• In a small bowl combine sugar, ketchup, orange juice, soy sauce.
• Place chicken, onions,pineapple, and peppers in a crock pot. Pour sauce over them.
• Cook on low for 6 hours.
• Serve over cooked rice.

CROCK POT SWEET AND SOUR CHICKEN

Steps:

• CROCK POT: Put vegetables in bottom of crock pot. Sprinkle tapioca over vegetables. Place chicken next. Combine all other ingredients and Pour over chicken. Cover crock pot and turn to low and cook for 8-10 hours.
• OVEN: Put vegetables in bottom of a greased pan.
• Sprinkle vegetables with tapioca.
• Add chicken to pan.
• Combine all other ingredients. Pour over chicken.
• Cover pan tightly with foil.
• Bake in 300 deg. oven for 2 hours.
• The above are basic and easy to do.
• You can add the cherries or mandarin oranges for flavor and attractiveness.

SWEET AND SOUR CROCK POT CHICKEN

Steps:

• Layer first 5 ingredients in crock pot in order given.
• Combine sugar and cornstarch together; stir in reserved pineapple juice and remaining ingredients.
• Pour over layered ingredients in crock pot.
• Cook on LOW in crock pot for 8 hours.
• Stir gently to combine ingredients.
• If sauce is too thin, heat on high until thickened.
• Serve over rice, if desired.

SWEET & SOUR CHICKEN (CROCKPOT)

Steps:

• 1. Place onions, carrots and celery in crockpot; top with chicken.
• 2. Mix sugar, dressing, soy sauce, ginger and red pepper flakes; pour over chicken. Cover with lid.
• 3. Cook on LOW 4 to 5 hours. Increase the heat to high.
• 4. Stir the cornstarch into the reserved pineapple liquid. Add to slow cooker with pineapple, peppers and peas; stir.
• 5. Cook, covered, 30 min. or until sauce is thickened. Serve over rice or noodles.

CARA'S SWEET AND SOUR CROCK POT CHICKEN

Steps:

• Trim the chicken of fat and gristle, then cut the breasts or thighs into thirds.
• Sprinkle both sides of the chicken pieces with garlic salt; place into container and let stand in the fridge for an hour.
• Preheat your crock pot on low.
• Take the chicken from the fridge; put cornstarch and beaten eggs in separate shallow pans or dishes.
• Dredge the chicken pieces in the corn starch, then the egg.
• In a large skillet over medium temperature, heat the oil; slowly cook the dredged chicken pieces, frying to a golden brown on both sides, about 6 to 7 minutes per side.
• Remove the chicken from the skillet and place in the crock pot.
• In a saucepan over medium heat, combine the sugar (or sugar substitute*), vinegar, chicken stock, salt, catsup, and soy sauce; simmer, stirring occasionally, until sugar has dissolved and ingredients have incorporated well.
• Pour the sauce over the cooked chicken in the crock pot.
• Cook on low for 4 hours, then serve with rice and enjoy!
• *Note:if you use granular Splenda or Splenda Sugar Blend, you might want to use a bit less than 1/4 cup, then prepare the sauce to taste to make sure that it comes to the sweetness you prefer.
• Julie notes: I'd make some slight additions to the sauce, such as about a 1/2 teaspoon minced garlic and some chopped scallions; also, if you use chicken broth instead of stock, use unsalted broth then season with salt and/or soy sauce to taste.