Wednesday, July 25, 2012

Slow Cooker Sweet and Sour Chicken

Sorry, no pics on this one. My pics were M. Barassing! But if you're a fan of Sweet and Sour Chicken, you pretty much know what it looks like.

I found this recipe over at Cooking awesome food blog I found not too long ago. I made it for tonight's dinner, and it was Delish! Try it, you won't regret it.

**Note: in the Cooking Classy recipe, she says to add the pineapple, onions and green pepper to the slow cooker for the last 30 minutes of cooking, and to cook on low. I did mine on high, and after about 30 minutes the peppers and onions were the perfect amount of tender-crisp.

3 boneless, skinless chicken breast halves (about 1 1/2 lb), cut into 1" - 1 1/2"pieces
--I used 4 large
1/2 cup chicken broth

1/2 cup light brown sugar

1/2 cup granulated sugar

1/3 cup white vinegar

3 Tbsp lemon juice

3 Tbsp low sodium soy sauce

3 Tbsp tomato paste

1/2 tsp garlic powder

1/4 tsp ground ginger

1/4 tsp freshly ground black pepper

1/2 - 1 tsp Sriracha hot sauce (optional)
--I used regular Kroger brand Hot Sauce

1/3 cup chicken broth

1/3 cup cornstarch

3/4 cup diced fresh pineapple (you could also use canned but fresh is best)
--I used canned tidbits
1/4 of an onion, diced into 1" pieces

1/2 of a green bell pepper, diced into 1" pieces

Place diced chicken in a slow cooker.  In a mixing bowl combine, 1/2 cup chicken broth, brown sugar, granulated sugar, vinegar, lemon juice, soy sauce, tomato paste, garlic powder, ginger, pepper and optional hot sauce.  Whisk until well blended.  Pour mixture over chicken in slow cooker, press chicken into sauce to cover.  Cover slow cooker with lid and cook chicken on low heat for 6 - 8 hours.  (Or on high for 3-4 hours).
In a small mixing bowl, stir together 1/3 cup chicken broth and 1/3 cup cornstarch.  Whisk until well blended then gently fold cornstarch mixture into chicken mixture
. Stir in diced pineapple, onion and bell pepper.  Cover slow cooker with lid and cook mixture on low for an additional 20 - 30 minutes until sauce thickens and fruit/veggies are slightly tender.  Serve warm with white or brown rice.

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