Slow-Cooker Sweet & Sour Chicken

photo by:kraft

Have dinner ready and waiting when you get home tonight. This slow-cooker version of a take-out favorite has everything you love (except the little white boxes).

time

prep:

15 min

total:

4 hr 45 min

servings

total:

6 servings

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What You Need

onion, sliced

carrot, sliced

stalk celery, sliced

1-1/2

lb. boneless skinless chicken thighs, cut into bite-size pieces

1/3

cup packed brown sugar

1/3

cup KRAFT Classic CATALINA Dressing

1/4

cup lite soy sauce

tsp. grated gingerroot

Tbsp. cornstarch

can (8 oz.) pineapple chunks, drained, liquid reserved

each green and red pepper, cut into strips

cups hot cooked long-grain white rice

It's for dipping and dunking and mixing-upping. And yes, for salad too.

Make It

PLACE onions, carrots and celery in slow cooker; top with chicken.

MIX sugar, dressing, soy sauce and ginger; pour over chicken. Cover with lid.

COOK on LOW 4 to 5 hours, increasing heat to HIGH for the last 30 min.

STIR cornstarch into reserved pineapple liquid. Add to slow cooker with pineapple and peppers; stir. Cook, covered, 30 min. or until sauce is thickened. Serve over rice.

Kraft Kitchens Tips

Make Ahead

To make your slow-cooker preparation even faster, get ingredients ready the night before and place in the slow cooker. Remove inner container and refrigerate until ready to cook the next day.

Note

This recipe works best when cooked on LOW heat. But if you choose to cook it on HIGH, reduce the initial cooking time to 2-1/2 to 3 hours.

Substitute

Serve with hot cooked brown rice.

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Betty7517

posted:11/10/2012

My husband and I loved this recipe. I used Splenda brown sugar and fat free Catalina dressing for the sauce, and I doubled the sauce. By using splenda, you use less brown sugar. The cooking time was only about 3 to 4 hours. Also added chopped cashews before serving. Very tasty!! Will definitely make again.

delinda.hawkins

posted:11/8/2012

I was pleasantly surprised! Very simple and tasted good! Kids, hubby and I liked it! I substituted ground ginger for the fresh (but will use fresh in the future). I doubled the sauce as others mentioned -- good idea. I doubled the recipe (that means x4 on the sauce) and cooked it on fast/high for 4 hours. Made brown rice instead of white rice. Put peppers, pineapple, cornstarch in at the end like instructed. (Don't want floppy veggies!) Will enjoy the leftovers!! (why not make a double batch when you use the slowcooker?!)

shaloma

posted:11/7/2012

Very simple and easy! Will keep this one, good enough for company........used ground ginger and while cooking it smelled so good, I used chicken strips not thighs......still very moist ....will send recipe to my sister.........keep 'em coming

CiannaMMMM

posted:8/30/2012

I honestly was a little disappointed in this. The flavor wasn't very sweet or sour.

phoenix.tears72

posted:6/21/2012

This is a good recipe, however I tweaked it a bit. I doubled the sauce (it's just too dry otherwise). I leave out the carrots (they never cooked enough, still very crunchy). I put the peppers in right at the beginning or they stay too crunchy.

KellyGreen05

posted:6/11/2012

We love this recipe! It's simple to throw togteher and tastes great. The fact that it cooks in the crock pot is a big bonus for us too!

a cook

posted:4/10/2012

MMMMM this was very good :) I skipped the ginger and doubled the sauce. I cooked it in the crock pot on low for about 5 hours total (like the recipe says to do!) and it turned out amazing :). My family loved it. I will definitely make it again! i did stir it off and on during the day -Making sure to keep the chicken in the sauce. It was full of flavor and nothing was overdone. Over white rice it's really good :)

a cook

posted:4/9/2012

My husband loved it and he is not a big chicken fan. I fix it at least once ever two weeks.

Rashida29

posted:2/7/2012

Tasty dish! I actually enjoyed the leftovers better, but overall a good meal.

michellecole389

posted:1/26/2012

Super easy and turned out delicous!