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Tangy Tender Chicken

 Tangy Tender Chicken
Brown sugar, garlic and ginger provide the traditional sweet-sour flavor in this chicken medley. "The aroma is heavenly after working outside all day," says Milton Schutz of Pandora, Ohio.
4-6 ServingsPrep: 15 min. Cook: 8-1/2 hours


  • 1 pound baby carrots
  • 1 medium green pepper, cut into 1/2-inch strips
  • 1 medium onion, cut into wedges
  • 6 boneless skinless chicken breast halves (4 ounces each)
  • 1 can (20 ounces) pineapple chunks
  • 1/3 cup packed brown sugar
  • 1 tablespoon soy sauce
  • 2 teaspoons chicken bouillon granules
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon garlic powder
  • 3 tablespoons cornstarch
  • 1/4 cup cold water
  • Hot cooked rice


  • In a 5-qt. slow cooker, layer the carrots, green pepper and onion.
  • Top with chicken. Drain pineapple, reserving juice. Place pineapple
  • over chicken. Add the brown sugar, soy sauce, bouillon, salt, ginger
  • and garlic powder to pineapple juice; pour over pineapple. Cover and
  • cook on low for 8-9 hours or until chicken is tender.
  • Combine cornstarch and water until smooth; gradually stir into
  • cooking juices. Cook 30 minutes longer or until sauce is thickened,
  • stirring once. Serve with rice. Yield: 4-6 servings.

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Tangy Tender Chicken (continued)

Nutritional Facts: 1 serving (1 each) equals 295 calories, 3 g fat (1 g saturated fat), 63 mg cholesterol, 732 mg sodium, 42 g carbohydrate, 3 g fiber, 25 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.