This slow cooker, Asian-style chicken recipe rewards a bit of morning prep with a flavorful, hands-off dinner. Swap or add vegetables according to what you have—red or yellow bell peppers, broccoli, or snap peas all work well in place of or alongside the carrots and green bell pepper.
Recipe
Slow Cooker Sweet and Sour Chicken
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A simple, slow-cooked sweet and sour chicken that fills the house with a delicious aroma and serves easily over rice.
AuthorMary Ann
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Prep Time 15 minutes
Cook Time 10 hours
Total Time 10 hours 15 minutes
Course Main Dish
Cuisine Chinese
Servings 6 servings
Calories 496
Ingredients
- 1 cup carrot, chopped
- 1 cup green pepper, chopped
- 1 cup onion, quartered
- 2 tablespoon tapioca, quick cooking
- 1-½ lbs boneless skinless chicken breasts, cut into bite sized pieces
- 8 oz can pineapple chunks
- ⅓ cup brown sugar, packed
- ⅓ cup red wine vinegar
- 1 tablespoon soy sauce
- 1 teaspoon chicken bouillon
- ½ teaspoon garlic powder
- 2 tablespoon fresh ginger, minced
- 1 teaspoon fresh cilantro, dried
- 3 cups rice, cooked and kept warm
Instructions
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Place the chopped vegetables in the bottom of the slow cooker in an even layer.
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Sprinkle the quick-cooking tapioca over the vegetables. Arrange the chicken pieces on top.
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In a small bowl, whisk together the pineapple (with juice), brown sugar, red wine vinegar, soy sauce, chicken bouillon, garlic powder, minced ginger and dried cilantro. Pour the mixture evenly over the chicken.
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Cover and cook on low for 8–10 hours, until the chicken is tender and flavors are melded. Serve the chicken and vegetables over warm cooked rice.
Nutrition per serving
Calories: 496 calCarbohydrates: 102 gProtein: 16 gFat: 2 gSodium: 241 mgFiber: 3 gSugar: 20 g
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