Slow Cooker Sweet And Sour Chicken Thighs Recipes

SLOW COOKER SWEET AND SOUR CHICKEN THIGHS

Steps:

• Mix 2 tablespoons cornstarch, garlic powder, and ground ginger together in a small bowl. Toss chicken thighs in cornstarch mixture until they are evenly coated.
• Heat oil in a skillet over medium-high heat. Cook chicken in the skillet until browned on all sides, 3 minutes per side. Transfer to a plate and set aside.
• Drain juice from the can of pineapple chunks into a measuring cup. You should have approximately 3/4 cup to 1 cup of juice.
• Mix 1/2 cup pineapple juice, chicken stock, rice vinegar, brown sugar, ketchup, and soy sauce together in a slow cooker. Add browned chicken pieces and stir to coat chicken with the sauce. Cook on Low for 3 1/2 hours.
• Whisk remaining 2 tablespoons cornstarch with remaining 1/4 cup pineapple juice. Stir cornstarch mixture into the slow cooker. Increase the slow cooker heat to High and add pineapple chunks and chopped red bell pepper.
• Cook on High until the sauce is bubbly and thickened and bell pepper is crisp-tender, about 30 minutes. Garnish with chopped green onion.

SLOW COOKER SWEET AND SOUR CHICKEN RECIPE

Steps:

• In a slow cooker, add the chicken, pineapple, onion, carrot, red bell pepper, ginger, brown sugar, ketchup, soy sauce, and apple cider vinegar. Mix until combined.
• Cook on low for 6-8 hours.
• In a small bowl, mix together the cornstarch and water. Once well combined, pour into the slow cooker and mix well.
• Cook on high for a further 15 minutes or until thickened.
• Serve & Enjoy.

SLOW-COOKER SWEET AND SOUR CHICKEN

Steps:

• Drain pineapple, reserving juice. Place pineapple chunks in small bowl; cover and refrigerate.
• Place carrots, onion, garlic and gingerroot in 4 1/2- to 6-quart slow cooker. Top with chicken. Mix soy sauce, brown sugar and reserved pineapple juice; pour over chicken.
• Cover and cook on low heat setting 7 to 9 hours or until juice of chicken is no longer pink.
• During last 30 minutes, add pineapple and bell peppers. Increase to high heat setting. Mix cornstarch and water; stir into chicken mixture during last 10 minutes of cooking. Serve with rice.

SWEET AND SOUR CHICKEN THIGHS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Mix pineapple juice, barbeque sauce, brown sugar, soy sauce, ginger, and garlic together in a small bowl. Reserve 1/2 cup for basting. Put remaining marinade in a resealable plastic bag with the chicken thighs; seal the bag. Turn to coat. Refrigerate, covered, for 8 hours or overnight. Flip the bag once halfway through if possible.
• Drain chicken, discarding used marinade.
• Bake in the preheated oven, uncovered, for 25 minutes, basting frequently with reserved marinade. Flip and continue to bake and baste until no longer pink in the centers and juices run clear, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CROCK POT SWEET-SOUR CHICKEN

Steps:

• 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.

SLOW-COOKER SWEET-AND-SOUR CHICKEN

Steps:

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

SLOW COOKER SWEET AND SOUR CHICKEN

Steps:

• Spray inside of slow cooker with cooking spray.
• Place chicken breasts in slow cooker. combine pineapple syrup, broth, vinegar, brown sugar, garlic, and soy sauce in small saucepan.
• Cook over medium heat, stirring frequently until sugar dissolves.
• Pour mixture over chicken.
• Cover and cook on high heat for 1 hour.
• Add pineapple chunks, onion, bell pepper; cover and cook on low for 6-8 hours.
• Combine cornstarch and water in a small bowl and mix until smooth.
• Add mixture to slow cooker and stir to mix. Cover and cook on LOW for 30 minutes.

SLOW-COOKER SWEET-AND-SOUR CHICKEN

Steps:

• Place onions, carrots and celery in slow cooker sprayed with cooking spray; top with chicken.
• Mix sugar, dressing, soy sauce and ginger until blended; pour over chicken. Cover with lid.
• Cook on LOW 4 to 5 hours, increasing heat to HIGH for the last 30 min.
• Drain pineapple, reserving juice. Mix reserved juice with cornstarch. Add to slow cooker along with the pineapple and peppers; stir. Cook, covered, 30 min. or until sauce is thickened. Serve over rice.