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Sweet-and-Sour Chicken

By: Dorothy Hess

"Dorothy Hess of Hartwell, Georgia uses her slow-cooker to fix this stir-fry like supper. Adding the onions, pineapple and snow peas later in the process keeps them from becoming over-cooked."

Rate/Review | Read Reviews (5)

Prep Time:
15 Min

Cook Time:
3 Hrs 20 Min

Ready In:
3 Hrs 35 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 5 servings

Ingredients

1 1/4 pounds boneless skinless chicken breasts, cut into 1-inch strips
1 tablespoon vegetable oil
salt and pepper to taste
1 (8 ounce) can pineapple chunks
1 (8 ounce) can sliced water chestnuts, drained
2 medium carrots, sliced
2 tablespoons soy sauce
4 teaspoons cornstarch
1 cup sweet and sour sauce
1/4 cup water
1 1/2 teaspoons ground ginger
3 green onions cut into 1-inch pieces
1 1/2 cups fresh snow peas
Hot cooked rice

Directions

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.
In a small bowl, combine the cornstarch, sweet-and-sour sauce, water and ginger until smooth. Stir into the slow cooker. Add onions and pineapple; cover and cook on high for 15 minutes or until thickened. Add peas; cook 5 minutes longer. Serve with rice.