Sweet 'N' Sour Chicken
Submitted by marald
Set-it-and-forget-it sweet and sour chicken in the slow cooker. Frozen chicken simmers with pineapple, carrots, peppers, brown sugar, and soy sauce. Serve over rice for an effortless weeknight win.
YIELD
6 servingsPREP
20 minCOOK
5 hrsREADY
5 hrsThrow frozen chicken in the crockpot in the morning, come home to sweet and sour chicken that tastes like you’ve been cooking all day. That’s the deal here.
Carrots, green pepper, and onion wedges go in first, topped with a sprinkle of quick-cooking tapioca that thickens the sauce as it cooks. Frozen chicken pieces go right on top, no thawing needed.
The sauce is a simple stir-together: pineapple chunks with their juice, brown sugar, red wine vinegar, soy sauce, and a hit of ginger and garlic powder.
Pour it over everything, set the cooker to low, and walk away for 10 to 12 hours. Spoon it over hot rice and dinner is done.
Pro Tips
- The tapioca is what gives the sauce body. Don’t skip it or you’ll end up with a thin, watery result
- Frozen chicken works great here and stays moist through the long cook. No need to thaw first
- For a brighter finish, stir in a handful of fresh pineapple chunks and sliced scallions right before serving
- If cooking on high (5-6 hours), check the chicken at the 5-hour mark to avoid overcooking
Ingredients
Directions
In crockpot, combine carrots, green pepper, and onion.
Sprinkle tapioca over vegetables.
Place frozen chicken pieces atop vegetables.
For sauce, in a small bowl combine undrained pineapple, brown sugar, vinegar, soy sauce, bouillon, garlic powder, and ginger.
Pour sauce over chicken pieces.
Cover; cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.
Serve over rice.
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