Slow Cooker Sweet and Tangy Chicken

This was so good but I did make some changes: Used a whole chicken, cut in serving pieces and skinned (left the bones in). The dark meat cooked an hour longer (4 hours on hi) than the breasts (a little more than 3 hours on hi). For the sauce, I used About 1 ½ bottles of Sweet Baby Rays Barbecue Sauce, 18 oz each 2/3 of a 18 oz bottle of Sweet and Sour Sauce Bottled Szechwan Sauce to taste, about 3 tablespoons (it’s spicy). In the cuisinart chopped About 7 cloves garlic w about 2 ½ large thumb size pieces of ginger and added to sauce. Used more vegetables than suggested and added carrots to the mix. ½ of the vegetables went into the pot with the dark meat and the other ½, minus the green peppers, went in with the light meat an hour later. The last hour I added the green peppers and about 3 or 4 tablespoons of sugar to taste. About 15 minutes before serving,I added cornstarch mixed with the leftover pineapple juice. It was SO GOOOOOD! If you want to cook on low I would suggest not cooking breast meat more than 6 or 7 hours. I have a Rival Crockpot. THANKS TO ALL THE NOTES AND ADVICE that helped so much!!

Excellent! I used Sweet Baby Ray's sauce and cut the recipe to 4 breasts, 1 bottle of BBQ sauce, and left the other ingredients as listed. We loved it over rice! Thickened the sauce with cornstarch as other reviewers suggested. A keeper!

Here is the secret...#1 Use Sweet Baby Ray's HONEY BARBEQUE SAUCE, and you won't need any additional sweetness, #2 Use CRUSHED PINEAPPLE INSTEAD OF CHUNKS, and #3 Use Boneless Chicken Thigh meat or dark meat. I used thigh meat, and chopped into cubes oh and i used the red onions instead of yellow, and i doubled the peppers and added red and orange peppers also and about 5 min before i served it, i added 2 bunches of chopped green onions to the pot and served with chicken fried rice asian sides. It was awesome!