SWEET AND SOUR CROCKPOT CHICKEN RECIPES

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SWEET & SOUR CHICKEN RECIPE - EATINGWELL



Sweet & Sour Chicken Recipe - EatingWell image

This 20-minute meal delivers a faster, lighter and more flavorful takeout alternative. It's chock-full of fresh, crispy veggies and juicy chicken pieces, and it reheats well for meal-prep lunches. If you like heat, sub Sriracha for some of the ketchup.

Provided by Robin Bashinsky

Categories     Healthy Chicken & Rice Recipes

Total Time 20 minutes

Number Of Ingredients 13

¼ cup no-salt-added ketchup
¼ cup pineapple juice
3 tablespoons reduced-sodium soy sauce
1 tablespoon rice vinegar
2 teaspoons honey
¼ teaspoon salt
½ teaspoon ground pepper
2 tablespoons toasted sesame oil, divided
1 pound boneless, skinless chicken breasts, cut into bite-size pieces
8 ounces small broccoli florets
2 cups chopped red bell pepper
1 cup diagonally sliced scallions (1-inch)
3 cups cooked brown rice

Steps:

  • Whisk ketchup, pineapple juice, soy sauce, vinegar, honey, salt and pepper in a small bowl.
  • Heat 1 tablespoon oil in a large skillet over high heat. Add chicken and cook, turning occasionally, until browned on all sides, 4 to 5 minutes. Transfer to a plate.
  • Wipe the pan clean; return to high heat and add the remaining 1 tablespoon oil. Add broccoli and bell pepper; cook until charred, about 5 minutes. Add scallions and cook for 1 minute. Return the chicken to the pan and add the ketchup mixture. Cook until bubbly and the sauce coats the chicken. Serve in shallow bowls over rice.

Nutrition Facts : Calories 443.5 calories, CarbohydrateContent 55.7 g, CholesterolContent 62.7 mg, FatContent 11.1 g, FiberContent 6.3 g, ProteinContent 29.9 g, SaturatedFatContent 2 g, SodiumContent 624.1 mg, SugarContent 12.9 g

SLOW COOKER SWEET AND SOUR CHICKEN THIGHS - ALLRECIPES



Slow Cooker Sweet and Sour Chicken Thighs - Allrecipes image

This family-friendly dinner is just as good as takeout but made really easily in your slow cooker. We like to serve it with rice.

Provided by fabeveryday

Total Time 4 hours 20 minutes

Prep Time 10 minutes

Cook Time 4 hours 10 minutes

Yield 6 servings

Number Of Ingredients 13

4 tablespoons cornstarch, divided
¼ teaspoon garlic powder
¼ teaspoon ground ginger
1 ½ pounds skinless, boneless chicken thighs, cubed
1 tablespoon vegetable oil
1 (20 ounce) can pineapple chunks in juice
½ cup chicken stock
¼ cup rice vinegar
¼ cup brown sugar
2 tablespoons ketchup
2 tablespoons soy sauce
1 medium red bell pepper, seeded and chopped
1 green onion, chopped

Steps:

  • Mix 2 tablespoons cornstarch, garlic powder, and ground ginger together in a small bowl. Toss chicken thighs in cornstarch mixture until they are evenly coated.
  • Heat oil in a skillet over medium-high heat. Cook chicken in the skillet until browned on all sides, 3 minutes per side. Transfer to a plate and set aside.
  • Drain juice from the can of pineapple chunks into a measuring cup. You should have approximately 3/4 cup to 1 cup of juice.
  • Mix 1/2 cup pineapple juice, chicken stock, rice vinegar, brown sugar, ketchup, and soy sauce together in a slow cooker. Add browned chicken pieces and stir to coat chicken with the sauce. Cook on Low for 3 1/2 hours.
  • Whisk remaining 2 tablespoons cornstarch with remaining 1/4 cup pineapple juice. Stir cornstarch mixture into the slow cooker. Increase the slow cooker heat to High and add pineapple chunks and chopped red bell pepper.
  • Cook on High until the sauce is bubbly and thickened and bell pepper is crisp-tender, about 30 minutes. Garnish with chopped green onion.

Nutrition Facts : Calories 297.1 calories, CarbohydrateContent 31.9 g, CholesterolContent 68.7 mg, FatContent 9.9 g, FiberContent 1.3 g, ProteinContent 20.4 g, SaturatedFatContent 2.5 g, SodiumContent 428 mg, SugarContent 24.7 g

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