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**Slow Cooker Sweet and Sour Shrimp

Slow Cooker Sweet and Sour Shrimp

  • Cooking Time:

    4-6 hours
  • Servings:



6 oz. package frozen Chinese pea pods, partially thawed
1 red bell pepper, cut in 1/2 inch chunks
13 oz. can juice-pack pineapple chunks or tidbits (drain and reserve juice)
2 T. cornstarch
3 T. granulated sugar
1 chicken bouillon cube
1 c. boiling water
1/2 c. reserved pineapple juice
2 tsp. soy sauce
1/2 tsp. ground ginger
2 (4 1/2 oz.) cans shrimp, rinsed and drained
2 T. cider vinegar
1/2 c. scallions, diced
Fluffy rice
1 T. Oil
1/2 tsp. salt
1 garlic cloves, minced
1/2 tsp. ginger, minced


  1. Place pea pods, red bell pepper and drained pineapple in slow cooker.
  2. In a small saucepan, stir together cornstarch and sugar.
  3. Dissolve bouillon cube in boiling water and add with juice, soy sauce and ginger to saucepan. Bring to a boil, stirring, and cook sauce for about 1 minute or until thickened and transparent. Gently blend sauce into pea pods and pineapple.
  4. Cover. Cook on Low for 4 to 6 hours.
  5. Peel and devein the shrimp about 45 minutes before the above is .
  6. Combine garlic, ginger, oil and salt and cover shrimp.
  7. Set aside to marinate for at least 30 minutes in the refrigerator.

Note: Before serving, add shrimp, scallions and vinegar, stirring carefully to avoid breaking up shrimp. Let cook for about 15 to 20 minutes before serving.

Serve over hot rice.

Happy Crocking!

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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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