I have come to love recipes that can be made in the slow cooker. I love being able to throw everything together in the morning and come home in the evening to a meal that’s ready to go! Some meals, such as this one, don’t require quite as long to cook. If the recipe only needs to cook 4 or 6 hours, I mix it up and ask my husband to put it in the slow cooker and turn it on at lunch! Sweet & Sour Chicken is an excellent addition to your list of slow-cooked dinners!
Here is what you’ll need… Feel free to substitute whichever color of bell peppers you have on hand. I also recommend fresh pineapple if you have it.
In a large slow cooker, combine the sugar, ketchup, orange juice, cornstarch, vinegar, soy sauce, and ginger. You may want to back down a little on the ginger if you are serving this dish to children, as it may be a bit intense for young palates! I use a microplane to grate ginger, and I love it!
Stir well. Make sure to break up any lumps of the cornstarch, otherwise, the sauce will not be smooth. See part of my reflection in the smooth sauce? Hello there! 🙂
Add the chicken, onion, bell peppers, and pineapple chunks.
Stir well and cover with the lid. It looks like there isn’t much sauce right now, but there will be more as the dish cooks and the veggies, pineapple, and chicken release their juices.
Cook on low for 6 hours, or on high for 4 hours. Serve over hot rice.
Sweet & Sour Chicken
Ingredients
- 1 to 1 1/2 pounds boneless skinless chicken breast cut into 1" cubes
- 1 cup chopped onion
- 2 bell peppers red, green, yellow, etc., cut into 1" pieces
- 1 15-20 oz can pineapple chunks drained
- 1/3 cup white sugar
- 1/3 cup ketchup
- 1/4 cup orange juice
- 3 tablespoons cornstarch
- 3 tablespoons apple cider vinegar
- 2 tablespoons soy sauce
- up to 1 tablespoon freshly grated ginger
- hot cooked rice
Instructions
- In a large slow cooker, combine the sugar, ketchup, orange juice, cornstarch, vinegar, soy sauce, and ginger. Stir well. Add chicken, onion, bell peppers, and pineapple chunks. Stir.
- Cook on low for 6 hours, or on high for 4 hours. Serve over hot rice.
Recipe adapted from MyRecipes.com
