Really easy and delicious. My whole family enjoyed it.
Sweet and Sour Chicken
Comments and Reviews 1-10 of 12
Terrisfav Posted: 10/20/12
CharlieR Posted: 01/28/13
Love this recipe. Lots of flavor and so easy to make. It looks like you slaved over dinner but you just threw everything in the crock pot and made the rice. Because I don't care for green bell peppers, I use 2 red ones. I also omit the ginger and substitute Splenda for the sugar. Hard to beat this one!
Karlamkarmo Posted: 01/03/13
Way too overcooked and I didn't care for the texture of the chicken cooked this way. Recommend browning the meat. My crockpot doesn't have a vent so the sauce turned out too watery. The ingredients have good potential though, I think I'll try a quick cooking stove top version instead.
dougswoman86 Posted: 10/24/12
This is one meal I get all the time when I go out for Chinese food I absolutely love this dish
emberwil Posted: 01/29/13
No changes to the recipe necessary - this has absolutely amazing flavor as-is And it's so amazing to come home and have dinner waiting. A+!
ain270988 Posted: 03/08/13
good but i need to alter a little bit the amount of the ingredient...
grice1 Posted: 11/07/12
Very good and easy to make. I used 1 1/2 lbs skinless boneless chicken breasts instead of the 1 lb chicken thighs. Agree with previous reviewer this is worthy for special occasions or even a potluck.
Erika123456 Posted: 04/04/13
I was so horrified by the texture of the chicken - what I imagine the texture of canned dog food to be. My husband and I both gagged on our first bites. We ate rice for dinner. I followed the recipe EXACTLY so it is not the cook's fault. My husband suggested next time I prep all my ingredients in advance and instead of cooking in the slow cooker, just sauté everything when I get home.
Winkelried Posted: 12/06/12
Loved the flavors. This was a great hit with the family. I liked how juicy it was after four hours of cooking. Will make again
Ritaxyxyxyx Posted: 02/23/13
I made this tonight using Quorn naked chicken cutlets instead of chicken because I am vegetarian. It was amazing! The sauce is sweet and tangy. Definitely hits the spot for take out without all the guilt and fat! Easily the best cooking light recipe I've tried. Go for it!
CLouEDH Posted: 01/05/13
I used pork tenderloin, browned the pork before adding the rest of the ingredients. As one reviewer did, I cooked it in a dutch oven at 325, but only for an hour. It was very good and my family loved it. Very easy. I will definitely make it again.
Jenyfyr Posted: 01/02/13
I have made the recipe as directed in the crockpot and loved it, but tonight I was short on time (and chicken thighs) so I substituted lean boneless pork chops, cubed, and cooked the recipe in my cast iron dutch oven in a 325 stove for 1.5 hours. It turned out just as nicely, if not better, as the crockpot method...the sauce really thickened up perfectly and the pork is perfectly tender and moist.