Crock Pot Sweet And Sour Chicken Recipes

Steps:

• Mix 2 tablespoons cornstarch, garlic powder, and ground ginger together in a small bowl. Toss chicken thighs in cornstarch mixture until they are evenly coated.
• Heat oil in a skillet over medium-high heat. Cook chicken in the skillet until browned on all sides, 3 minutes per side. Transfer to a plate and set aside.
• Drain juice from the can of pineapple chunks into a measuring cup. You should have approximately 3/4 cup to 1 cup of juice.
• Mix 1/2 cup pineapple juice, chicken stock, rice vinegar, brown sugar, ketchup, and soy sauce together in a slow cooker. Add browned chicken pieces and stir to coat chicken with the sauce. Cook on Low for 3 1/2 hours.
• Whisk remaining 2 tablespoons cornstarch with remaining 1/4 cup pineapple juice. Stir cornstarch mixture into the slow cooker. Increase the slow cooker heat to High and add pineapple chunks and chopped red bell pepper.
• Cook on High until the sauce is bubbly and thickened and bell pepper is crisp-tender, about 30 minutes. Garnish with chopped green onion.

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.

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.

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.

Steps:

• In a large skillet, saute chicken in oil for 4-5 minutes; drain. Sprinkle with salt and pepper. Drain pineapple, reserving juice; set pineapple aside. In a 5-qt. slow cooker, combine the chicken, water chestnuts, carrots, soy sauce and pineapple juice. Cover and cook on low for 3 hours or until chicken juices run clear., In a small bowl, combine the cornstarch, sweet-and-sour sauce, water and ginger until smooth. Stir into the slow cooker. Add onions and reserved pineapple; cover and cook on high for 15 minutes or until thickened. Add peas; cook 5 minutes longer. Serve with rice.

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.

Steps:

• Spray inside of slow cooker with cooking spray.
• Place chicken breasts in slow cooker. combine pineapple syrup, broth, vinegar, brown sugar, garlic, and soy sauce in small saucepan.
• Cook over medium heat, stirring frequently until sugar dissolves.
• Pour mixture over chicken.
• Cover and cook on high heat for 1 hour.
• Add pineapple chunks, onion, bell pepper; cover and cook on low for 6-8 hours.
• Combine cornstarch and water in a small bowl and mix until smooth.
• Add mixture to slow cooker and stir to mix. Cover and cook on LOW for 30 minutes.

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.

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.