Facebook InstagramBlue Sky Social

Sweet and Sour Chicken - Slow Cooker

Sweet and Sour Chicken - Slow Cooker
Chicken Only

Calories 229 (8% from fat)
Fat 2 gram
Saturated Fat 0.5 gram
Trans Fat 0 gram
Cholesterol 66 mg.
Sodium 980 mg.
Carb. 20 gram
Fiber 2 gram
Sugar 11 gram
Sugar Alcohol 0 gram
Protein 29 gram

Chicken with 1/2 Cup Brown Rice Per Serving

Calories 337 (7% from fat)
Fat 2.6 gram
Saturated Fat 0.5 gram
Trans Fat 0 gram
Cholesterol 66 mg.
Sodium 980 mg.
Carb. 43 gram
Fiber 3 gram
Sugar 11 gram
Sugar Alcohol 0 gram
Protein 31 gram

Ingredients


1 1/2 pounds of boneless skinless chicken breast, cut into quarters

2 red bell peppers, chopped

1 1/2 cups unsalted chicken stock

1 cup yellow onion, chopped

1 cup carrots, chopped

1/4 cup low sodium soy sauce

2 Tbsp. lower sodium Worcestershire sauce

1 Tbsp. chili garlic sauce

1/2 cup no sugar added ketchup
(We used Heinz Tomato Ketchup No Sugar Added.)


SAUCE

1/2 cup pineapple juice

2 Tbsp. cornstarch

1 Tbsp. honey

1/4 cup no sugar added ketchup
(We used Heinz Tomato Ketchup No Sugar Added.)


TOPPINGS

1 1/2 tsp. sesame seeds

1 1/2 tsp. scallions, sliced


We started with a good recipe, but it had more than 1,800 milligrams of sodium apiece. We cut that in half with a few changes and additions while still keeping the great flavor. Half our tasting panel preferred it over brown rice, and the other half liked it over a couple of slices of whole-wheat toast.

If you prefer toast, use the nutritional breakdown for the chicken only and add the calories from the bread you choose.

1. Add the first 9 ingredients, chicken, bell peppers, chicken stock, onion, carrots, soy sauce, Worcestershire sauce, garlic sauce and 1/2 cup of ketchup into a 6-quart or larger slow cooker.

2. Cover and cook on low until chicken shreds easily with a fork, about 7 hours.

3. 30 minutes before the chicken is done, start the rice cooking if you're using rice. Serving size is half a cup of rice each. Half our tasting panel preferred rice; the other half liked the chicken over slices of toast.

4. Once the chicken is cooked, take it out of the slow cooker, shred it and return to the pot. It's easy to shred with just two forks.

SAUCE

5. Whisk together the pineapple and cornstarch in a small saucepan. Then mix in the 1/4 cup ketchup and honey.

6. Only AFTER all the sauce ingredients are combined, put the saucepan on the stove and turn the heat on high. Bring the sauce to a boil, constantly stirring until the sauce thickens. It will turn a dark orange color.

7. As soon as it thickens, immediately stir the sauce into the slow cooker.

8. Serve the chicken over rice, toast or enjoy it plain. Top each serving with 1/4 teaspoon sesame seeds and scallions.

9. If you're serving it with rice, put half a cup of rice on the plate. Then top with the chicken mixture (divided into 6 servings) plus 1/4 teaspoon of sesame seeds and 1/4 teaspoon scallions apiece.

Yield: 6 Servings, Approximately 1 Cup Per Serving


Sweet and Sour Chicken - Slow Cooker

This is a Freezer Friendly Recipe!

You can freeze individual portions for easy re-heating later.

Microwave on high for approximately 4 - 4 1/2 minutes. Keep the container open a little to allow steam to escape.



  • Print Friendly and PDF
    More Recipes

    Main DishesMain Dishes