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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poco18

posted:3/7/2007

This dish was absolutely delicious!!!!!!!!!!!!! And the best part-I have enough for another meal. Even the scrumptious smell made my neighbors ask---"what are you cooking?"

audker

posted:3/7/2007

This recipe was okay. Not exactly like I pictured it when it came out of the crock pot. The chicken fell apart and the flavor wasn't exactly what I had anticipated. I will fix it again though. It's a quick supper for a working mom.

gidget88

posted:3/3/2007

This recipe is great tasting. I use chicken breast which cuts down the fat content. Thanks for sharing this recipe. Gig

a cook

posted:2/8/2007

The ingredients sounded great, and they were. The downfall with this recipe was the sauce. It tasted more like Barbeque Sauce and at the end of the cooking time the carrots, celery and onions were dark brown mush. I would love to see this recipe redone for stirfry with a better sauce.

a cook

posted:2/4/2007

very good. husband loved the different flavors from the veggies and fruit

lbnatali

posted:1/21/2007

I loved the taste, but the dish came out more like a pot of sweet and sour soup. The only substitution I made was to use the Yoshida's Gourmet sauce instead of the Soy Sauce. I really liked how the Chicken and veggies came out, though. Next time, I will drain out about half the liquid before thickening.

mangic

posted:10/7/2006

we added twice more vegetables, and it was perfect!

Kristin!

posted:7/5/2006

I thought this recipe was very good. I did have to add cornstarch at the end to thicken the sauce, and I didn't add as much soy sauce as the recipe called for.

hotzeh

posted:6/9/2006

I substituted ketchup for the Catalina dressing. Tasted just fine.

beezerbunny

posted:5/13/2006

Like an earlier reviewer, I found my chicken to be very dry. I didn't care for the sauce either. I've had much better results with a premade sweet and sour sauce.