Wednesday, April 22, 2015

Slow Cooker Sweet and Sour Chicken

Happy Earth Day!!!  I know it's a day late, but here's the recipe I teased earlier.  I love this one because most of the prep work can be done the night before. It makes the morning that much easier. I also like this sweet and sour sauce because I have texture issues.

Yes, I am a strange food texture phobic person. I don't like anything slimy, gloopy (yes that is a word), mealy, mushy, and the list goes on.  So the typical sweet and sour sauce falls into the gloopy category.....yuck!  Now that is my personal opinion.  This sauce is thinner and just coats everything nicely without congealing.

As I mentioned before, I do the bulk of the work the night before.  That consists of browning the chicken, slicing the vegetables, and making the sauce.  The next morning, dump in the slower cooker, open a few cans, and turn it on.  Voila!!!


1 lb. diced chicken, I used a combination of skinless thighs and breasts
1 medium green pepper
3 large carrots
1/4 c. sliced onion, or 1 tbsp. minced dried onion flakes
1 small can water chestnuts
1 small can pineapple chunks, with juice
1/3 c. brown sugar
1/3 c. rice vinegar
1 tbsp. low sodium soy sauce
1/4 tsp. ground ginger
1/2 tsp. garlic powder
1 tsp. salt
1/2 tsp. black pepper
1 tbsp. corn starch

The night before in a large skillet, sprinkle with salt & pepper and brown the diced chicken.  Do not cook through, just brown on all sides (takes about 3 minutes or so).  Set aside to cool.

Peel and slice the carrots, pepper, and onion. Put in an airtight container. 

In a large measuring cup, combine brown sugar, vinegar, ginger, garlic, soy sauce, salt and pepper.  Cover with plastic wrap.

Ok, the prep work is done, cover everything, and refrigerate until morning.

In the morning, dump the chicken and prepared veggies in the slow cooker. Sprinkle with the cornstarch and toss to coat.  Add the pineapple with juice to the measuring cup and combine to finish the sauce.  Pour over the chicken and vegetables.  Set the slow cooker to low for 6 hours.

An hour before the chicken is done, add the drained water chestnuts. Serve over rice.

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