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Slow-Cooker Sweet and Sour Chicken

slow-cooker sweet and sour chicken Entree
Slow-Cooker Sweet and Sour Chicken
  • Prep 20 min
  • Total 9 hr 20 min
  • Servings 8

Delight family members by serving them sweet and sour chicken packed with vegetables with addition of pineapple chunks – a hearty slow-cooked dinner.

Updated September 27, 2013

Ingredients

  • 1
    can (20 ounces) pineapple chunks in juice
  • 1
    cup baby-cut carrots, cut in half
  • 1
    medium onion, chopped (1/2 cup)
  • 3
    cloves garlic, finely chopped
  • 1
    teaspoon finely chopped gingerroot
  • 2
    pounds boneless, skinless chicken thighs, cut into 2-inch pieces
  • 1/2
    cup reduced-sodium soy sauce
  • 1/2
    cup packed brown sugar
  • 1
    medium red bell pepper, cut into 1-inch pieces
  • 1
    medium green bell pepper, cut into 1-inch pieces
  • 1/4
    cup cornstarch
  • 1/4
    cup water
  • Hot cooked rice or chow mein noodles, if desired

Steps

  • 1
    Drain pineapple, reserving juice. Place pineapple chunks in small bowl; cover and refrigerate.
  • 2
    Place carrots, onion, garlic and gingerroot in 4 1/2- to 6-quart slow cooker. Top with chicken. Mix soy sauce, brown sugar and reserved pineapple juice; pour over chicken.
  • 3
    Cover and cook on low heat setting 7 to 9 hours or until juice of chicken is no longer pink.
  • 4
    During last 30 minutes, add pineapple and bell peppers. Increase to high heat setting. Mix cornstarch and water; stir into chicken mixture during last 10 minutes of cooking. Serve with rice.

  • If you don't have fresh gingerroot on hand, use 1/2 teaspoon of ground ginger instead.
  • If you're taking this favorite to a potluck or gathering, chow mein noodles. They add a nice crunch, and there's no need to worry about keeping them hot-simply serve from the bag.

Nutrition Facts

Serving Size: 1 Serving
Calories
320
Calories from Fat
80
% Daily Value
Total Fat
9g
Saturated Fat
3g
Cholesterol
70mg
Sodium
870mg
Total Carbohydrate
35g
Dietary Fiber
2g
Protein
26g
% Daily Value*:
Iron
18%
18%
Exchanges:
4 Vegetable; 3 Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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