Crock- Pot Sweet and Sour Chicken

I still haven’t jumped on the instant pot train but the slow cooker is definitely still my jam. I use it all the time and it literally saves me many nights to get a healthy and delicious meal on the table for my family. The best crock pot meals are the ones where  everything goes straight into the crock pot and very little work is required on your end. That’s the case with this sweet and sour chicken. Despite a little chopping, your only job is to get everything into the pot and the crock pot works all the magic.

Sweet and Sour chicken is a classic Chinese dish. This homemade version is much better for you than what you will typically find when ordering out. There’s no breading or frying with this dish, but instead, tender chicken ensues thanks to the slow simmer.

My little ones loved it and I mean LOVED it. As a mom to young kids, this is quite possibly the biggest compliment of all. I added red and yellow pepper for some veggies and tiny pops of color. If you like a little more spice and aren’t cooking for young ones I recommend adding more sriracha.

Skip the take out and make this healthier, gluten-free version of sweet and sour chicken at home. Serve over brown rice or cauliflower rice.

Crock- Pot Sweet and Sour Chicken
 
Prep time
Cook time
Total time
 
Author:
Serves: 6 servings
Ingredients
  • 1½ lb. boneless, skinless, chicken breast (I used 4 breast)
  • 1 medium red bell pepper, chopped
  • 1 medium yellow pepper, chopped
  • 1 cup onion, chopped
  • ¼ coconut aminos
  • 2 tablespoons tamari
  • 1 tablespoon sriracha (more of you like the heat)
  • 1½ cups chicken stock
  • ¾ cup organic ketchup
  • ¼ cup pineapple juice
  • 2 tablespoons arrowroot starch
Directions
  1. Add chicken, bell peppers, onion, chicken stock, coconut aminos, tamari, sriracha, chicken stock, and ½ cup of the ketchup to the bowl of a crock-pot. Cover and cook on low for 7 hours, or until the chicken easily shreds with a fork. Remove chicken from the crock-pot, and shred with a fork. Cover and Keep warm.
  2. Whisk together the pineapple juice and arrowroot starch in a small ball. Increase the heat to HIGH and slowly stir in the pineapple juice mixture and remaining ¼ cup ketchup. Cook, until sauce is thickened, about 30 minutes. Stir in the chicken.
  3. Serve over rice.

 

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By | 2019-01-09T17:09:17+00:00 January 9th, 2019|Chicken, Crock-Pot, Dairy & Soy Free Chicken, Dairy & Soy Free Crock Pot|0 Comments

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