8 Reviews

This was very good, however it took long for the sauce to thicken in the crockpot. My husband thought the sauce was not sweet enough, but it was plenty sweet for me. I'd recommend this recipe, but use the stovetop method for thickening.

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Mary Coombs April 07, 2002

Just made this recipe today, great tasting, will do again but will cut back on brown sugar, its far to sweet. Simple to make,just threw in crock pot and thickened it on stove as susgested at the end, served it over rice with vegs, we enjoyed it. Thanks Jess96

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Jess96 February 18, 2002

This was my first recipe using a slow cooker. It was really tasty, maybe just a little too sweet, but will make it again using less sugar. I scattered some roasted cashews on top and served with a rice pilaf. Yummy Lennie!

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Evie* July 17, 2002

Definitely a keeper, but I agree, too sweet. I doubled the recipe, but only used 1 1/2 c of sugar, cutting out a whole 1/2 cup, and it was still too sweet. Next time I'll cut the sugar in half. I also added sliced red and orange bell peppers for looks.

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Bogey'sMom January 14, 2004

Made this tonight for dinner. Very tasty!!I boiled some frozen peas and carrots with some Chinese noodles and served the chicken on top sprinkled with some sesame seeds. It looked great and tasted even better but was sooooo easy to put together. Definite keeper. Thanks for posting!

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Katiedid February 05, 2004

My husband and I loved it! I used 6 whole chicken tenderloins instead of chicken breast, and I put them in frozen! No thawing necessary! I dont really measure anything out, but I put a little more ketchup and soy and for the brown sugar I probably 1/2- 3/4 cup. I also added a little bit of minced garlic, a dash of cayanne pepper, a dash of cajun ( i love it!) and onion powder. It smelled SOOO good!!! Wonderful recipe! SO easy!! 5 star!! Thank you!!!

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kkjames March 21, 2010

Yum! I used 9 chicken breasts (~2lbs, I think), so I made 1.5x the sauce. I took the advice of the other commenters and cut back the sugar by 1/4 cup (using 1 1/4 cups). Unfortunately, I think the full sweetness would have been perfect! Next time, I'll make it full strength. Also added 1/2 tsp minced garlic (1 clove) and a dash of chili flakes - tasty, and would use even more chili flakes again next time. There will certainly be a next time!

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Torricus March 16, 2009

You know I have this cookbook...never look at it. I have decided that I need to use my crock pot more. I made this for supper last night and served it with rice. It was wonderful to have supper started just after lunch and by about 3pm the kitchen smelled so good. This is a super simple recipe really. I semi defrosted my chicken breasts then cut them into chunks easily. My husband took the remainderd of left overs for lunch today. The only things I did differently was double the sauce because I had a good size package of chicken breasts. I also subbed one cup of the brown sugar for a 1/2 a cup of brown sugar splenda. It was sweet enough for me and next time I would sub it all out for splenda just, Thanks for a great recipe...I will get my Company's Coming book out of the drawer and see what else I can find.

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KennKonn January 22, 2009
Crock Pot Sweet-Sour Chicken