Slow Cooker Sweet & Sour Chicken
Slow cooked tender chicken strips, vegetables and pineapple chunks in an easy homemade sweet and sour sauce. The kids will love it!
SWEET & SOUR CHICKEN IN THE SLOW COOKER
This yummy sweet and sour chicken recipe is made in the slow cooker, but the sauce is finished on the hob to get that beautiful glossy sheen. It really is very easy but more importantly super tasty.
The sweet & sour sauce is reduced on the hob with a cornflour paste and a bit of sweet chilli sauce, to help thicken it. It makes a huge difference to the finished dish and is worth the extra 5 minutes of effort just before serving up.
TRIED AND TESTED SLOW COOKER RECIPES
STEP BY STEP SLOW COOKER SWEET AND SOUR CHICKEN
This sweet & sour chicken recipe couldn't be easier to make.
Firstly, place your chopped veggies at the bottom of the slow cooker basin.
You can use any veggies you like, but I used carrots, peppers, onions and garlic. Keeping it simple for the kids is the way to go...unless you have very unfussy kids.
Firstly, place your chopped veggies at the bottom of the slow cooker basin.
You can use any veggies you like, but I used carrots, peppers, onions and garlic. Keeping it simple for the kids is the way to go...unless you have very unfussy kids.
Then cut the chicken into bitesize pieces, coat in a little flour and place into the basin on top of the veggies.
The sweet and sour sauce is made from a mixture of cider vinegar, soy sauce, tomato puree, sugar, pineapple juice and stock. Just mix it together in a saucepan before pouring on top of the chicken and veggies.
Once everything is in, pop it on low for between 6 - 8 hours and add the pineapple chunks right at the end (to stop them turning to mush).
When the dish is cooked, remove the chicken and veggies to a plate and pour the sauce into a saucepan, adding 3 tbsp of sweet chilli sauce and a paste made from cornflour and water.
Whisk the sauce over a medium high heat until it comes to the boil and starts to thicken. Continue to cook it until you get your desired consistency.
THICKENING GRANULES
You just add the required number of teaspoons based on the volume of liquid you have and just like magic it thickens up almost instantly.
If you see the thickening granules when you're next in the supermarket, I'd definitely give them a go!
TOP TIPS FOR MAKING SLOW COOKER SWEET AND SOUR CHICKEN
- If you like your food hot, add a chopped red chilli along with the vegetables.
- The recipe can be easily doubled to feed a crowd.
- Alternatively the sweet and sour chicken freezes well too, so why not make double and freeze half for another day?
- Make it veggie by omitting the chicken and adding extra vegetables.
- Serve the sweet and sour chicken with long grain rice.
PIN THE RECIPE FOR LATER!
Read on to find out how to make this yummy slow cooker sweet and sour chicken recipe!
Yield: 4
Slow Cooker Sweet & Sour Chicken
Prep time: 15 MCook time: 8 hourTotal time: 8 H & 15 M
An easy slow cooker sweet and sour chicken recipe with red peppers, carrots, pineapple.
Ingredients:
- 400g tin Pineapple rings in juice (you need 2 rings (chopped) and all juice reserved for this recipe)
- 1 Carrot, peeled and cut into batons
- 1 Red Pepper, cut into strips
- 1 Onion, sliced
- 2 Garlic Cloves, chopped
- 2cm Ginger, peeled and chopped
- For the sauce:
- Reserved juice from the tin of pineapple
- 2 TBSP Dark Brown Sugar
- 1 TBSP Tomato Puree
- 50ml Cider Vinegar
- 1 TBSP Soy Sauce
- 1 Chicken Stock Pot
- Other ingredients:
- 4 Chicken Breasts, cut into chunks
- 1 TBSP Plain Flour
- 3 TBSP Sweet Chilli Sauce
- 1 TBSP Cornflour plus enough water to make a thick paste
- 2 Spring onions, chopped to garnish plus 1 TBSP sesame seeds.
Instructions:
- Place the carrot, pepper, onion, garlic and ginger at the bottom of the slow cooker.
- Toss the chicken with 1 TBSP flour and place in the slow cooker.
- Make the sauce by whisking together the sugar, tomato puree, cider vinegar, soy sauce, pineapple juice and stock pot and add 2 TBSP boiling water to melt the stock pot. Pour onto the chicken and veggies.
- Cook on low for 6-8 hours. Stir through the pineapple chunks then spoon the chicken and veggies onto a plate. Pour the sauce into a saucepan on a medium high heat on the hob. Mix in 3 TBSP of sweet chilli sauce and the cornflour paste and whisk until the sauce boils. Keep stirring until you get the desired consistency. Spoon the chicken and veggies back into the sauce and serve with rice, chopped spring onion and sesame seeds.
Calories
468.69
468.69
Fat (grams)
6.31
6.31
Sat. Fat (grams)
1.58
1.58
Carbs (grams)
60.64
60.64
Fiber (grams)
3.49
3.49
Net carbs
57.15
57.15
Sugar (grams)
47.70
47.70
Protein (grams)
41.43
41.43
Sodium (milligrams)
518.96
518.96
Cholesterol (grams)
103.80
103.80
Calories and nutrition for 1 serving.
Post a Comment