Slow-Cooker Sweet & Sour Chicken

I made this without the gingerroot. It turned out great! We added peanuts/cashews the last half hour. I think water chestnuts would have worked as well just to have an added crunch!

Yummy!!! I was lazy and used frozen pepper strips and frozen onions (thought I did use fresh carrot and celery)and threw ALL the veggies in at the start. It came out GREAT!!

This was yummy! Super easy. I didnt have ginger root but i did have ground ginger used it instead, cut amount in half. Cut my veggies chunkier, seemed to hold up better, not mushy. Great for working mom. Now they even have rice in a microwave bag, super quick! Will definately make again! Thanks

This was super easy and tasty. Read the reviews about it not taking 5 hours to cook and changed it up. I cut my veggies thicker and cooked on low for 3 1/2 hours then high the last 30 min. I will definatley make this again soon!

This recipe was very good! Will make it again! I made this for a group of four, I used 4 pieces of boneless skinless chicken breast and doubled the sauce recipe. It turned out great! Also I added about a 1/3 cup of Asian Sweet Chilie Sauce, really gave it extra flavor!

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!!!!