This slow cooker Asian-style chicken is worth the brief morning prep and delivers a flavorful, fuss-free dinner. Swap or add vegetables based on what you have—red bell peppers, broccoli, or snap peas work particularly well in place of the carrots and green bell pepper.
Recipe
Slow Cooker Sweet and Sour Chicken
A simple slow cooker sweet and sour chicken that combines tender chicken, vibrant vegetables, and tangy-sweet sauce for an easy weeknight main.
AuthorMary Ann
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Prep Time 15 minutes
Cook Time 10 hours
Total Time 10 hours 15 minutes
Course Main Dish
Cuisine Chinese
Servings 6 servings
Calories 496
Ingredients
- 1 cup carrot, chopped
- 1 cup green pepper, chopped
- 1 cup onion, quartered
- 2 tablespoon tapioca, quick cooking
- 1-½ lbs boneless skinless chicken breasts, cut into bite sized pieces
- 8 oz can pineapple chunks
- ⅓ cup brown sugar, packed
- ⅓ cup red wine vinegar
- 1 tablespoon soy sauce
- 1 teaspoon chicken bouillon
- ½ teaspoon garlic powder
- 2 tablespoon fresh ginger, minced
- 1 teaspoon fresh cilantro, dried
- 3 cups rice, cooked and kept warm
Instructions
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Place the chopped vegetables in the bottom of the slow cooker.
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Sprinkle the quick-cooking tapioca over the vegetables, then arrange the chicken pieces on top.
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In a small bowl, whisk together pineapple (with juice), brown sugar, red wine vinegar, soy sauce, chicken bouillon, garlic powder, minced ginger, and cilantro. Pour the mixture over the chicken.
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Cover and cook on low for 8–10 hours, until the chicken is tender and the sauce is glossy. Serve the chicken and vegetables over warm rice.
Nutrition per serving
Calories: 496 calCarbohydrates: 102 gProtein: 16 gFat: 2 gSodium: 241 mgFiber: 3 gSugar: 20 g
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