Cara's Sweet and Sour Crock Pot Chicken

"My friend Cara shared this family recipe with me - it's been a favorite on their table for years, and often requested. :) Prep time includes chilling."
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by DeliciousAsItLooks
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by Peter J photo by Peter J
Ready In:
5hrs 10mins




  • Trim the chicken of fat and gristle, then cut the breasts or thighs into thirds.
  • Sprinkle both sides of the chicken pieces with garlic salt; place into container and let stand in the fridge for an hour.
  • Preheat your crock pot on low.
  • Take the chicken from the fridge; put cornstarch and beaten eggs in separate shallow pans or dishes.
  • Dredge the chicken pieces in the corn starch, then the egg.
  • In a large skillet over medium temperature, heat the oil; slowly cook the dredged chicken pieces, frying to a golden brown on both sides, about 6 to 7 minutes per side.
  • Remove the chicken from the skillet and place in the crock pot.
  • In a saucepan over medium heat, combine the sugar (or sugar substitute*), vinegar, chicken stock, salt, catsup, and soy sauce; simmer, stirring occasionally, until sugar has dissolved and ingredients have incorporated well.
  • Pour the sauce over the cooked chicken in the crock pot.
  • Cook on low for 4 hours, then serve with rice and enjoy!
  • *Note:if you use granular Splenda or Splenda Sugar Blend, you might want to use a bit less than 1/4 cup, then prepare the sauce to taste to make sure that it comes to the sweetness you prefer.
  • Julie notes: I'd make some slight additions to the sauce, such as about a 1/2 teaspoon minced garlic and some chopped scallions; also, if you use chicken broth instead of stock, use unsalted broth then season with salt and/or soy sauce to taste.

Questions & Replies

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  1. Parrot Head Mama
    This was very good. I didn't use the eggs (my son is allergic). I added a can of (drained)chunk pineapple, large chopped red onion, large chopped green and red bell peppers, doubled the sauce and it was just enough for us. Will be making this again, thanks for posting.
  2. Peter J
    Yum! Really well balanced flavor and great moist chicken. I made all as directed other than adding some pineapple and red bell pepper to the sauce.
  3. Kara0473
    This was excellent!! Tangy and a little sweet. I made it for a friend and she loved it as well. I will be using this recipe again.
  4. Caryn Dalton
    This was very yummy. I made an error that turned out to be so good I wonder how it could have turned out any better....I misplaced my eggs in the fridge and so I only coated my chicken in cornstarch and browned them like that. I cooked one piece of chicken until done and to my delight the coating was light and crispy, the chicken moist inside. When the finished recipe was ready to eat, the chicken was moist and the sauce had stuck to the chicken very much like KFC sticky wings do. Come to think of it, we may make this recipe again, varying the sauce to see if we can get that great KFC sticky wing sauce...hmmmm..... Anyway, we loved it and thanks for another recipe for my 'Tried and True' cookbook.
  5. DeliciousAsItLooks
    Really good! Served this over rice with scallions sprinkled on top. I used chicken breasts, which was a little dry, but very tender. Great recipe to make some additions to, such as pineapple and bell peppers.


<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=>Cathy is here as cxstitcher</a> and <a href=>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
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