Slow Cooker Sweet-and-Sour Chicken
I use my slow-cooker to fix this stir-fry like supper. Adding the onions, pineapple and snow peas later in the process keeps them from becoming over-cooked. —Dorothy Hess, Hartwell, Georgia
Ingredients
- 1-1/4 pounds boneless skinless chicken breasts, cut into 1-inch strips
- 1 tablespoon canola oil
- Salt and pepper to taste
- 1 can (8 ounces) pineapple chunks
- 1 can (8 ounces) sliced water chestnuts, drained
- 2 medium carrots, sliced
- 2 tablespoons soy sauce
- 4 teaspoons cornstarch
- 1 cup sweet-and-sour sauce
- 1/4 cup water
- 1-1/2 teaspoons ground ginger
- 3 green onions, cut into 1-inch pieces
- 1-1/2 cups fresh or frozen snow peas
- Hot cooked rice
Reviews
My husband and I really enjoyed this recipe...I can't wait to make it again!
This is fairly easy to make
Wonderful flavors. Easy to make. The Taste of Home-casseroles, slow cooker & soups cookbook has a recipe for sweet and sour sauce if you prefer making your own (page 40). Five stars. Thank you Dorothy for sharing with us.
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I was very disappointed in this recipe. I didn't feel it tasted very Asian. I didn't care for the taste of the bottled sweet n sour even before I put it in, but it wasn't that good before I put the sauce in either. The snowpeas definitely needed to cook longer. The flavors just didn't seem to blend well together, I will not make this again.
Very good recipe. Next time I will be in the snow peas at the some time as the onions and pineapples. Five minutes was not long enough for them to cook.
I simply love this recipe. It is very easy to put together and served over rice it tastes so good. It has become a family favorite. I highly recommend this recipe--it is definitely worth trying!!
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