Crock Pot Sweet and Sour Chicken
A delightful dish featuring tender chicken, tangy sauce, vibrant vegetables, and sweet pineapple chunks, perfect for busy evenings or gatherings.
Ingredients
Main Ingredients
- 2 lbs chicken breast, cut into bite-sized pieces Boneless and skinless preferred.
- 1 cup pineapple chunks (canned or fresh)
- 1 each red bell pepper, chopped
- 1 each green bell pepper, chopped
- 1 each onion, diced
- 1 cup sweet and sour sauce
- 2 tablespoons soy sauce Substitute with gluten-free soy sauce for a gluten-free option.
- 1 teaspoon garlic powder
- to taste salt and pepper
- as needed cooked rice for serving Serve with white rice, brown rice, or jasmine rice.
Instructions
Preparation
- Cut chicken into bite-sized pieces.
- Place the chicken pieces evenly at the bottom of the Crock Pot.
- Add the pineapple chunks on top of the chicken.
- Chop the onion and bell peppers into bite-sized pieces and layer them on top.
- In a separate bowl, combine the sweet and sour sauce, soy sauce, garlic powder, salt, and pepper. Whisk until well blended.
- Pour the sauce mixture over the chicken and vegetables, ensuring all are coated.
Cooking
- Cover the Crock Pot and cook on low for 4 to 6 hours or high for 2 to 3 hours.
- Ensure the chicken is tender and cooked through before serving.
Serving
- Serve over cooked rice, garnished with chopped green onions or sesame seeds if desired.
- Pair with sides like steamed broccoli or cucumber salad.
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Notes
For variations, consider using tofu for a vegetarian version, adding other vegetables, or adjusting sauce sweetness to taste. Leftovers can be stored in an airtight container for up to 3-4 days in the refrigerator or frozen for up to 3 months.