Yesterday, I made Sweet n Sour Chicken in the crock pot. It was delish! Even better, it was cooking while my son and I were enjoying the beautiful day and gallivanting at the park. We came home to a pretty much completely cooked meal (I still had to cook rice and thicken the sauce, but that’s easy-peasy). I love crock pots. Have I mentioned that before? Oh that’s right, I have.
Anyway, the recipe says it takes fifteen minutes to prep but it might even be quicker than that. All you need to do is chop a medium onion and about a pound of carrots, chopped into sticks.
Layer the carrots and onion in the slow cooker and top with chicken. (Side note: As you can see, I used chicken breasts with the bones in them, but this was a total accident as I bought the wrong chicken at the food store (fail). The recipe calls for boneless chicken, though the chicken I used wasn’t a disaster, the recipe would have been better with boneless chicken.)
Drain a can of pineapple (reserve the juice) and place the pineapple over the chicken.
Mix together pineapple juice, brown sugar, soy sauce, chicken bouillon, salt, ginger, and garlic. Pour over chicken and pineapples.
Cook on low for 6-7 hours. Then combine cornstarch and water to thicken the sauce. Cook another 30 minutes and serve over rice.
Here’s the complete recipe:
Sweet ‘N Sour Chicken
(Adapted from Fix It and Forget It Lightly)
1 lb. carrots, cut into sticks
1 medium onion, chopped
6 boneless, skinless chicken breast halves
20-oz can unsweetened pineapple chunks
½ cup brown sugar
1 Tbsp. low-sodium soy sauce
2 tsp. chicken bouillon granules
½ tsp. salt
½ tsp. ground ginger
¼ tsp. garlic powder
3 Tbsp. cornstarch
¼ cup water
3 cups cooked long-grain enriched rice
1. Layer carrots and onion in slow cooker. Top with chicken.
2. Drain pineapple, reserving juice. Place pineapple juice, brown sugar, soy sauce, chicken bouillon, salt, ginger, and garlic. Pour over top.
3. Mix together pineapple juice, brown sugar, soy sauce, chicken bouillon, salt, ginger, and garlic. Pour over top.
4. Cook on low 6-7 hours.
5. Combine cornstarch and water. Gradually stir into slow cooker.
6. Cook 30 minutes longer or until sauce is thickened.
7. Serve over rice.
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