Slow Cooker Sweet Sour Chicken Recipe 465

SLOW COOKER SWEET AND SOUR CHICKEN

Steps:

• Peel the onion and core the peppers and cut into 3cm squares. Place these into the slow cooker along with the minced garlic.
• Add the ginger, cornflour and chilli and stir well to coat the vegetables.
• Add the sugar, soy sauce, vinegar, tomato ketchup, pineapple chunks and juice from the can and then top up with the apple juice. Mix everything together.
• Cook on low for 4-5 hours, stirring half way through cooking.
• In a large mixing bowl beat the egg and water together. Then gradually sieve in the plain flour, corn flour and baking powder while whisking continuously to avoid any lumps.
• Once the flour is mixed in, stir in 1 tsp of salt and a pinch of black pepper. Set the batter aside whilst the chicken is prepared.
• Remove any sinew from the chicken and cut each breast into chunks of 3-4cm square (approximately 6-8 chunks per chicken breast depending on their size).
• In a bowl add garlic powder, 1 tsp of the salt and a pinch of black pepper and mix. Now put the chicken pieces in the bowl and coat evenly with the seasoning.
• In a separate bowl put in 2 tablespoons of flour, take each piece of seasoned chicken and dredge in the flour making sure all sides are covered. The flour helps the batter to stick to the chicken.
• Place a large frying pan over a medium to high heat then pour in the oil to a depth of around 1 to 2 cm (depending on the size of the pan not all of the 400ml of oil may be required). After 1 - 2 minutes test the oil is hot enough to begin cooking by dropping in a little of the batter (see recipe notes).
• Now dip each piece of the chicken in the batter ensuring each piece is submerged entirely - I find it easiest to do this using cooking tongs. Transfer the pieces to the frying pan carefully placing them into the oil as to avoid any of the hot oil splashing. Leave space between them so they don't stick together whilst cooking. Fry for around 3-4 minutes on each side.
• Test the chicken is cooked through by taking one of the fattest pieces and cutting in half, the chicken should be white with clear juices. The batter should be crisp and golden.
• Place the cooked chicken pieces on a wire rack over a tray for a few minutes to allow any oil to drip away. The chicken pieces can be placed into the sauce in the slow cooker for the final 30 minute of cooking (to entirely soak them in the sauce!). Otherwise enjoy them crisp and pour the sauce over when serving.

CROCK POT SWEET AND SOUR CHICKEN

Steps:

• Cut chicken into 1" chunks and add to a 1 gallon freezer bag. Add cornstarch and close bag. Shake until completely coated.
• Add chicken, green pepper, red pepper, and onion to the slow cooker.
• In a medium bowl add juice from pineapple chunks, brown sugar, apple cider vinegar, ketchup, Worcestershire sauce, soy sauce, and garlic. Stir together and pour over chicken and vegetables.
• Cover and cook on high for 1½ hours (or low for 3½ to 4½ hours). Cook until the chicken reaches an internal temperature of 165° F. 30 minutes before the cooking time is complete, add in the pineapple chunks and recover, and finish cooking.
• Serve over rice and garnish with fresh green onions and sesame seeds. Enjoy!

SLOW COOKER SWEET AND SOUR CHICKEN

Steps:

• PLACE onions, carrots and celery in slow cooker; top with chicken.
• MIX sugar, dressing, soy sauce and ginger; pour over chicken. Cover with lid.
• COOK on LOW 4 to 5 hours, increasing heat to HIGH for the last 30 minute
• STIR cornstarch into reserved pineapple liquid. Add to slow cooker with pineapple and peppers; stir. Cook, covered, 30 minute or until sauce is thickened. Serve over rice.

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:

• 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.