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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melanie19741

posted:2/28/2006

I used more pineapple and the light done right canatla dressing and it turned out great! I did have to add more soy sauce for flavor - low sodium.

wwstarcook

posted:2/27/2006

Browned chicken-used more onions, celery and pineapple with 3 lbs. chicken. Used less soy sauce and Splenda brown sugar. It was absolutely fantastic. Husband does not like chicken, but loved the taste of this!!!!

cheesehead12

posted:2/25/2006

This was excellent! More sweet than sour, however. We try to watch our sugar intake so I used Splenda brown sugar blend, as well as pineapple sweetened w/ Splenda. We ate it over instant brown rice. I did add about a tablespoon of cornstarch dissolved in a couple tablespoons of water at the last hour when i added the peppers and pineapple to thicken the sauce a little. Yum!

a cook

posted:2/25/2006

I'm thinking the amount of soy sauce was a typing error . Even using lite soy sauce as I did and cutting the amount to 1/4 cup was still too much.We were not able to eat it . If I were to make this again I'd cut the amount to 2 tbs.

nannytea

posted:2/22/2006

Enjoyed this recipe, I went easy on the soysauce and used the low salt brand. Found it quick and simple and it was really enjoyed by my family! Thank you and keep up the good work. I love this web-site and use many, many of the recipes! Tea to you!!

audrey527

posted:2/16/2006

Very bad! Soy sauce permeated the recipe, making it ineatible. I think 1/2 cup is a mistake, propably should be 1 Tbsp. Very disappointed. I bought Catalina dressing special for this recipe.

Jeanine1648

posted:2/5/2006

This was a great recipe. It was easy to make and tasted wonderful. Family loved it. I will make this again. It is simple yet tastes wonderful.

a cook

posted:1/18/2006

Tried this recipe for the first time today! Delicious! It is very simple to put together and the outcome was most gratifying! Hubby was very complimentary! Joy, St. Pete, FL

callowminx

posted:12/12/2005

I thought this was very good. I was afraid it might be too sweet but it wasn't at all. I add a few cloves of garlic to it and used a frozen bag of stir fry veggies. Everyone in the family said they liked it.

a cook

posted:11/29/2005

Kraft kitchen staff: I haven't made this yet. It sure sounds good, but I'm curious about the 1/2 C of brown sugar. It seems a lot of sugar for a dish. The Catalina dressing is quite sweet already. Where does the "sour" come from? Pineapple? Please clarify. Thanks.