Sweet-and-Sour Chicken

3.5
(11)
6 Reviews
3 Photos

Dorothy Hess of Hartwell, Georgia uses her slow-cooker to fix this stir-fry like supper. Adding the onions, pineapple and snow peas later in the process keeps them from becoming over-cooked.

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Published on August 3, 2021
3
3
Prep Time:
15 mins
Cook Time:
3 hrs 20 mins
Total Time:
3 hrs 35 mins
Servings:
5
Yield:
5 servings

Ingredients

  • 1 ¼ pounds boneless skinless chicken breasts, cut into 1-inch strips

  • 1 tablespoon vegetable oil

  • 1 pinch salt and pepper to taste

  • 1 (8 ounce) can pineapple chunks

  • 1 (8 ounce) can sliced water chestnuts, drained

  • 2 medium carrots, sliced

  • 2 tablespoons soy sauce

  • 4 teaspoons cornstarch

  • 1 cup sweet and sour sauce

  • ¼ cup water

  • 1 ½ teaspoons ground ginger

  • 3 green onions cut into 1-inch pieces

  • 1 ½ cups fresh snow peas

  • 2 cups Hot cooked rice

Directions

  1. In a large skillet, saute chicken in oil for 4-5 minutes; drain. Sprinkle with salt and pepper. Drain pineapple, reserving juice; set pineapple aside. In a 5-qt. slow cooker, combine the chicken, water chestnuts, carrots, soy sauce and pineapple juice. Cover and cook on low for 3 hours.

  2. In a small bowl, combine the cornstarch, sweet-and-sour sauce, water and ginger until smooth. Stir into the slow cooker. Add onions and pineapple; cover and cook on high for 15 minutes or until thickened. Add peas; cook 5 minutes longer. Serve with rice.