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Slow-Cooker Sweet & Sour Chicken

Slow-Cooker Sweet & Sour Chicken recipe
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).
15 min
4 hr 45 min
6 servings
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Wow! I was so excited for this recipe and it turned out disgusting. I wish I would have read the reviews. Only needs to be cooked at low for 4 hours. I cooked it on high for 3 and it was way to over cooked. I was not impressed and will never make this again
actual meal looks nothing like the picture. BUT but taste great. have made this several times. leftovers taste great too
I followed the recipe as written and thought it was terribly overcooked. on the lowest setting, it was done in 4.5 hours, but I still had 5 hours before dinner. I had to put the crock pot on warm instead and this was the only variance. even at 4 hours, the sauce was dark and the chicken turning brown. by dinner, my family thought it was beef. the taste was okay though. since the carrots and onions had disintegrated, i took some frozen asian veggies out of the freezer, put them in a large skillet. as the rice cooked, i did a stir fry with the veggies, added the crock pot mix and then finished as directed with the pineapple juice, corn starch and pineapple. it was an edible dinner, but next time, i'll use the recipe but cook from start to finish in the frying pan (with those frozen veggies). i think it will look like the picture then (maybe), but as followed, nothing like the picture.
Layering the chicken as directed made it dry. The chicken didn't absorb the flavors. I would add more ginger because I couldn't take it at all. If I do make this again it will be seriously modified.
Made this for dinner tonight...easy and wonderful! I used 3 frozen chicken breast and tripled the sauce. When I came home from work the chicken just fell apart! I shredded the chicken, added the bell peppers (2 green and 1 red), the corn starch and pineapple plus some water chestnuts! The sauce was thick and bell peppers done by the time my rice was done! We will make this again!!!!
This recipe was so delicious and the family loved it! Will be a regular recipe in the menu rotation.
Made a couple modifications: cooked mine on low for aprox. 4 1/2 hours until the chicken was fully cooked and shredded easily, then added double the cornstarch amount, and added siracha hot sauce also for the last 30 minutes on high. The recipe is a keeper, super easy to make, tastes great and it is very economical recipe.
I love sweet and sour and to make it ina slow cooker even better.
Really good, next time i think i will add cashews :o)
Good and easy!
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