Slow Cooker Sweet and Sour Chicken

Slow Cooker Sweet and Sour Chicken

38
RoseMarie 0

"This sweet and sour chicken recipe is fast, easy, and good for the whole family! Serve over rice!"

Ingredients 4 h 10 m {{adjustedServings}} servings 448 cals

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 448 kcal
  • 22%
  • Fat:
  • 2.2 g
  • 3%
  • Carbs:
  • 78.2g
  • 25%
  • Protein:
  • 29.2 g
  • 58%
  • Cholesterol:
  • 66 mg
  • 22%
  • Sodium:
  • 2400 mg
  • 96%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Place onion, red bell pepper, green bell pepper, and chicken tenders in the bottom of the crock pot.
  2. Pour barbeque sauce and chili sauce over the vegetables and chicken.
  3. Stir garlic and pineapple chunks through the barbeque sauce.
  4. Cook on High 4 to 5 hours.
Tips & Tricks
Slow Cooker Chicken Pot Pie Stew

This easy, ingenious method makes delicious pot pie like a slow-simmered stew.

Slow Cooker Buffalo Chicken Sandwiches

Make spicy, slow-simmering Buffalo chicken for sandwiches.

Footnotes

  • Cook's Note:
  • This can also be cooked on Low for 8 hours instead of on High.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 38

  1. 50 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Paula
3/3/2012

This is a very easy and quick meal to throw together in the slow cooker. I found it a little too sweet, but my husband thought it was wonderful. I used Sweet Baby Ray's Hickory Smoked BBQ Sauce because it's what I had, but would imagine you could control the sweetness by using a different kind of BBQ sauce. I served it over rice and would make it again.

PaxPax
3/14/2012

Needless to say this was one of the most delicious meals I've had involving chicken. Having never used a slow cooker before, the preparation was quick and painless. For those who want more bang and less meat, I would suggest adjusting this recipe to include two of each bell peppers, and decrease the amount of sauces to 3 quarters, as there was just too much chicken, and was a little too spicy for our typical Western tastes.

manx_kittie
3/15/2012

tasted too tomato-ey to me. I decided to take pineapple juice from can of pineapple in it's own juice, with about a TBS of cornstarch and a TBS of brown sugar and make a slightly thick sauce in a sauce pan and adding to it. Family loved it. I think I might try this recipe again, with slight variation to ingredients.