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Crock Pot Sweet-Sour Chicken

Posted in response to a request; from Company's Coming Slow Cooker Recipes.

Ready In:
8hrs 30mins
Serves:
Units:

ingredients

directions

  • Combine ketchup, water, vinegar, soy sauce and sugar in slow cooker; whisk together well.
  • Add chicken pieces and stir.
  • Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours.
  • Combine cornstarch and second amount of water in a small bowl; stir into slow cooker when above times have been reached.
  • Cook on High, stirring often, for 15 to 20 minutes or until thickened.
  • For faster cooking, pour into saucepan and heat on stove, stirring often, until thickened.
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RECIPE MADE WITH LOVE BY

@Lennie
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@Lennie
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"Posted in response to a request; from Company's Coming Slow Cooker Recipes."
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  1. kkjames
    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!!!
    Reply
  2. kkjames
    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!!!
    Reply
  3. Torricus
    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!
    Reply
  4. KennKonn
    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.
    Reply
  5. Katiedid
    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!
    Reply
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