Crock-Pot Sweet and Sour Chicken (4 Ingredient Meal)
Sweet and sour chicken made in a Crock-Pot with orange marmalade, sweet chili sauce, and crushed pineapple.
Servings: 4 servings
Ingredients
Ingredients
- 6 Qt. Crock-Pot Cook & Carry Slow Cooker
- 4 boneless skinless chicken breastscubed
- salt and pepper to taste
- 1 cuporange marmalade
- 1/2 cupsweet chili sauce
- 1/2 cupcrushed pineappledrained
- white ricefor serving
Instructions
Instructions
- Lightly spray the 6-qt Crock-Pot with nonstick cooking spray.
- Place the cubed boneless skinless chicken breasts in the bottom of the Crock-Pot. Season with salt and pepper to taste.
- Drain the crushed pineapple. Pour the orange marmalade (1 cup), sweet chili sauce (1/2 cup), and the drained crushed pineapple (1/2 cup) over the chicken. Gently toss or stir to coat the chicken evenly.
- Cover and cook on LOW for 4–5 hours, until the chicken reaches an internal temperature of 165°F. Stir gently once or twice during cooking.
- OPTIONAL — Caramelize the sauce: when the chicken is done, use a ladle to remove 2 cups of the sauce and transfer it to a small saucepan. Bring to a boil over medium-high heat, then reduce to a simmer and cook until the sauce is reduced by half and has a syrupy consistency. Return the reduced sauce to the Crock-Pot and stir to coat the chicken.
- Serve the sweet and sour chicken over white rice if desired.
Equipment
- 6 Qt. Crock-Pot Cook & Carry Slow Cooker
- Small Saucepan
- Ladle
Notes
Becky’s Tips
NOTE: It’s not necessary to reduce the sauce at the end but will give you a bit of a thicker sauce to serve with the chicken. You can also serve directly from the Crock-Pot without reducing sauce.
NOTE: It’s not necessary to reduce the sauce at the end but will give you a bit of a thicker sauce to serve with the chicken. You can also serve directly from the Crock-Pot without reducing sauce.