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!!
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