Crockpot Sweet And Sour Chicken

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Servings: 4 Difficulty: Advanced
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Slow-cooked chicken with pineapple, ginger, and brown sugar in a tangy sweet and sour sauce
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This Crockpot Sweet and Sour Chicken features tender boneless breasts simmered with carrots, green peppers, and onions in a savory-sweet sauce made with pineapple, brown sugar, and red wine vinegar. The dish is thickened with instant tapioca and garnished with fresh cilantro, offering a comforting, family-friendly meal that can also be baked in the oven. It is best served over hot cooked rice for a complete and satisfying dinner.

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Crockpot Sweet And Sour Chicken

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 381.9

Description

This Crockpot Sweet and Sour Chicken features tender boneless breasts simmered with carrots, green peppers, and onions in a savory-sweet sauce made with pineapple, brown sugar, and red wine vinegar. The dish is thickened with instant tapioca and garnished with fresh cilantro, offering a comforting, family-friendly meal that can also be baked in the oven. It is best served over hot cooked rice for a complete and satisfying dinner.

Ingredients

Directions

  1. Rice; hot, cooked *Remove all skin and any fat from chicken before cooking.
  2. DO NOT DRAIN the pineapple, include the juice in the crockpot.
  3. Mince the ginger if using fresh ginger.
  4. For crockpot cooking -Put vegs.
  5. in bottom of crockpot.
  6. Sprinkle tapioca over vegetables.
  7. Place chicken atop vegetables.
  8. Combine all other ingreds.
  9. except rice in a small bowl.
  10. Pour over chicken.
  11. Cover crockpot and turn to low and cook for 8-10 hours.
  12. Before serving make rice.
  13. Serve over rice.
  14. Leftovers can be reheated in microwave.
  15. To cook in oven: Put vegetables in bottom of a greased pan.
  16. Sprinkle vegs.
  17. with tapioca.
  18. Add chicken to pan.
  19. Combine all other ingreds.
  20. except rice in a small bowl.
  21. Pour over chicken.
  22. Cover pan tightly with foil.
  23. Bake in 300 deg.
  24. oven for 2 hours.
  25. Before serving make rice.
  26. Serve over rice.
  27. Leftovers can be reheated in microwave.
  28. Judy Garnett/NC pjxg05a

Nutrition Facts

Servings 4

Amount Per Serving
Calories 381.9kcal
% Daily Value *
Total Fat 4.1g7%
Saturated Fat 1.0g5%
Cholesterol 86.1mg29%
Sodium 323.4mg14%
Total Carbohydrate 53.4g18%
Dietary Fiber 5.1g21%
Sugars 43.1g
Protein 33.7g68%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: baking, bouillon, breasts, brown, candied, canned, carrot, chicken, chunks, cilantro, crockpot, cut, dark, fresh, garlic, ginger, green, heaping, instant, international
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