Comida Kraft
Recipe Box

Slow-Cooker Sweet and Sour Chicken

Prep Time
15
min.
Total Time
4
hr.
45
min.
Servings

6 servings

Have sweet and sour chicken ready and waiting for you when you get home! Ditch the take-out menu for our Healthy Living Slow-Cooker Sweet and Sour Chicken.

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What You Need

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Make It

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  • Place onions, carrots and celery in slow cooker; top with chicken.
  • Mix sugar, dressing, soy sauce and ginger until blended; pour over chicken. Cover with lid.
  • Cook on LOW 4 to 5 hours, increasing heat to HIGH for the last 30 min.
  • Drain pineapple, reserving juice. Mix reserved juice with cornstarch. Add to slow cooker with the pineapple and peppers; stir. Cook, covered, 30 min. or until sauce is thickened. Serve over rice.

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.

Special Extra

For easy cleanup, line slow cooker with plastic liner bag before filling with ingredients and cooking as directed.

Servings

  • 6 servings

Healthy Living

  • Good source of vitamin A or C
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 3-1/2 Carb Choice

Diet Exchange

  • 3 Starch
  • 1 Vegetable
  • 2 Meat (L)
  • 1 Fat

Nutrition Bonus

Enjoy a variety of food groups - vegetables, fruit, meat and grains - in this easy-to-make meal that gives chicken a whole new flavor. And as a bonus, the colorful peppers provide vitamin C and the carrots contain vitamin A.

Nutritional Information

Serving Size 6 servings
AMOUNT PER SERVING
Calories 390
Total fat 9g
Saturated fat 2.5g
Cholesterol 100mg
Sodium 640mg
Carbohydrate 51g
Dietary fiber 2g
Sugars 24g
Protein 23g
% Daily Value
Vitamin A 45 %DV
Vitamin C 40 %DV
Calcium 4 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from I was pleasantly surprised! 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?!)
Date published: 2012-11-08
Rated 5 out of 5 by from Absolutely delicious! Absolutely delicious!!!! I read other reviews and increased the Catalina dressing to 3/4 cup. I used chicken breast instead of thighs since I don't like dark meat and baby cut carrots instead of slicing a carrot. I couldn't believe it was so easy and tasted better than take out!
Date published: 2016-05-01
Rated 5 out of 5 by from MMMMM this was very good :) I skipped the ginger and doubled the sauce. 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 :)
Date published: 2012-04-10
Rated 5 out of 5 by from My husband and I loved this recipe. 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.
Date published: 2012-11-10
Rated 5 out of 5 by from This was excellent! 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!
Date published: 2006-02-26
Rated 5 out of 5 by from This was very good! This was very good! As some have said, the only change I made was that I doubled the amount of Catalina, sugar and cornstarch to have plenty of sauce. We will definitely make this again!
Date published: 2014-01-10
Rated 2 out of 5 by from I followed the recipe as written and thought it was terribly overcooked. 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.
Date published: 2011-10-13
Rated 5 out of 5 by from Made this for dinner tonight...easy and wonderful! 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!!!!
Date published: 2011-08-19
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