Sweet and Sour Slow Cooker Chicken

I really, really, really like  Sweet and Sour Chicken   ~ fresh from the takeout box {I really had no idea you could make this yourself} or eaten right out of the kitchen {no…not my kitchen, the kitchen at our local Chinese restaurant}.  I have been trying to save money {yuck!} but visions of little lightly breaded ever so tasty sweet and sour chickens were dancing in my head and wouldn’t stop….they wouldn’t….I tried everything but they just kept taunting me so I thought I better figure out a way to make one of my favorites at home.  I found a recipe on pinterest for Crockpot Orange Chicken via The Pursuit of Happiness and followed Lisa’s recipe  for the chicken but made a sweet and sour sauce instead of the orange sauce.  This was a definite recipe winner and has been requested again by my guys….and….yes, it is even good the next day ~ now I just need to buy some takeout boxes, slap this baby in a few and pretend they are from my favorite restaurant.

Sweet and Sour Slow Cooker Chicken

Prep Time: 30 minutes
Cook Time: 3 hours
Total Time: 3 hours, 30 minutes  
Yield: 8
 
Ingredients
    • 8 boneless chicken breasts, chopped into small chunks {I brined mine first}
    • 2/3 cup flour
    • vegetable oil
    • 1 tablespoon salt
Sweet and Sour Sauce
  • 2/3 cup vinegar
  • 1/2 cup brown sugar
  • 2 tablespoons ketchup
  • 2 teaspoons soy sauce
  • 4 teaspoons cornstarch
  • 3 tablespoons water

Instructions

  1. Mix all sauce ingredients in a bowl and set aside.
  2. Place the flour in a medium-sized bowl and dredge the chicken in the flour coating evenly. Shake off excess flour.
  3. Add a small amount of vegetable oil in a skillet and brown the flour-covered chicken.
  4. After the chicken is browned place the pieces in your slow cooker.
  5. Cover the chicken with your sauce and stir gently.
  6. Cook on low for 5 to 6 hours or high for 2 to 3 hours.

Notes

You can halve this recipe to serve 4. I always double recipes since my family is bigger and this easily serves 8. We had enough leftover for lunch the next day.

I served this with white rice but you could also serve it with fried rice.

I’d love to know if you’ve adapted any meals from your favorite restaurants into at-home meals.

hugs, mb new logo March 2016