Total Time
Prep 15 mins
Cook 0 mins

A mild sweet and sour you can throw in the crockpot and come home to "dinner is served!" Serve over rice or crisp Chinese noodles.

Ingredients Nutrition


  1. Season chicken with salt and pepper. Place in slow cooker.
  2. Combine ginger, garlic, broth, juice from pineapple, vinegar, and sugar; set aside.
  3. Arrange pineapple and waterchestnuts over chicken.
  4. Pour ginger sauce over all.
  5. Cover and cook on high for 1 hour; reduce heat to low and cook an additional 2 to 3 hours or until chicken is tender. (This can be cooked up to 8 hours).
  6. Add green onions. Dissolve cornstarch in soy sauce. Stir into pot.
  7. Cover and cook on high for 10 to 15 minutes or until slightly thickened.
  8. Prep time does not include cooking time (4 to 8 hours).


Most Helpful

This was okay and an easy-to-make crockpot meal, but next time I think I will use more of something to give it a bit of a kick and more Asian flavor. I did add some asparagus at the very end with the cornstarch mixture -- maybe using a green pepper or Asian veggies would have been a better choice. Thanks for sharing!

ellie_ May 23, 2010

I love crock pot meals and this was quick to throw together. I halved the recipe because it was just my DH and I. However, I used the whole can of pineapples and more water chestnuts than it called for. I had a good flavor, however I think next time I will add a little more soy sauce and a little more ginger to make it a little more Asian in flavor. Made for ZWT6

morgainegeiser May 21, 2010

I halved this recipe and made it for dinner tonight. My family adores foods like teriyaki chicken and I assumed it would be similar. The chicken was a bit dry and didn't have a lot of flavor, really. Not sure if you meant to use pineapple in syrup, which would have made it significantly sweeter. All I had was the kind in it's own juice. If I try this again, I may add some brown sugar and more garlic. Thanks for the recipe, trying new things!

SmoochTheCook March 14, 2008

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