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**Slow Cooker Sweet and Sour Chicken

Slow Cooker Easy Sweet & Sour Chicken

  • Cooking Time:

    7 hours
  • Servings:

    6

Ingredients

6 bone­less, skin­less chick­en breasts
3 cups low sodi­um chick­en broth
2 car­rots, peeled and chopped into 1/4 inch pieces
1/2 tsp. crushed red pep­per flakes
1 & 1/2 cup sweet & sour sauce
1 — 20 oz. can pineap­ple chunks in juice
1 — red pep­per, seed­ed & chopped
1 — green pep­per, seed­ed & chopped
1 — small onion, peeled & sliced
Sesame seeds (for gar­nish)
Rice (for serv­ing)


I love Chi­nese food! Sweet & Sour Chick­en is an easy and health­i­er alter­na­tive than going out for Chi­nese food. This can be made with pork too.

  1. Place car­rots in the bot­tom of the crock pot.
  2. Set chick­en in a sin­gle lay­er direct­ly on top of car­rots
  3. Pour chick­en broth in crock pot so that chick­en is just cov­ered, sprin­kle with red pep­per.
  4. Cov­er and crock on LOW for 6 hours.
  5. Remove chick­en & car­rots from crock pot and dis­card chick­en broth.
  6. Return chick­en & car­rots to crock pot and pour in the sweet & sour sauce.
  7. Top with the drained pineap­ple, onions and pep­pers.
  8. Cov­er and Crock on HIGH for 45 min­utes longer.

Serv­ing sug­ges­tion: Serve over rice and sprin­kle with sesame seeds.

Hap­py Crock­ing!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Defin­i­tive Guide to Slow Cook­ing”

XOXO,

Jenn

Sweet & Sour Chicken - Nutrition

 

 

 

 

 

 

 

 

 

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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Eileen rCrock Pot GirlSharon NagelElizabethMarcia/Blogitudes Recent comment authors
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Chris
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Chris

Your Nutri­tion­al infor­ma­tion should show the # of serv­ings. That would bring the calo­ries and carbs down. I show serv­ing of 6 and it brought the carbs down to 49.05g.

Mary
Guest
Mary

Is there any rea­son the chick­en broth couldn’t be saved for soup?

Ray
Guest
Ray

Is this just an excuse to use a crock­pot? it would be far eas­i­er and just as healthy and tasty to bake the chick­en or saute it in olive oil as to cook it in the crock­pot, the tex­ture of the chick­en would be more appro­pri­ate to the dish, it wouldn’t take near­ly as much time, and you wouldn’t waste chick­en broth…

Marcia/Blogitudes
Guest

Love Sweet & Sour Chick­en & Love cook­ing in my crock­pot! Thanks for shar­ing this! I just pinned & think I’ll make this over the week­end! Thanks again!

Elizabeth
Guest
Elizabeth

Where does the sweet and sour sauce come from? I don’t see a recipe for it on here, did you use store bought?

Sharon Nagel
Guest
Sharon Nagel

This looks tasty! My only ques­tion is about the chick­en prep. Do you place the whole breast in the crock­pot or cut it into the pieces, as seen in the pho­to, before cook­ing? Thanks!

Eileen r
Guest

Get­ting out my crock­pot. This sounds good. I,use stock in receipe that call,for broth. Any left­over, I freeze in ice cube tray, pop,them out & throw in a freez­er zip lock.

Meet Jenn Bare

Jenn is the founder of Get­Crocked, the #1 resource for slow cook­ing with over 1.5 mil­lion online fol­low­ers. She inno­vates recipes dai­ly with her favorite tool in the kitchen, the Crock-Pot® slow cook­er.

She innovates recipes daily…

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a week­ly “Mom Mon­day” seg­ment on ABC-15 in Phoenix.

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