Sweet and Sour Crock Pot Chicken

Welcome back to the All Things Southern kitchen, folks. I’ve got a great dish for you. It’s just the thing to put on for supper while you’re slaying the rest of the day’s to-do list. That said, I’m in trouble because I forgot to take a pic for y’all again. (I’m just tossing in the Chick-Fil-A Cows because they make me laugh!) If you can look over the whole picture thing, (y’all know I’m good to you, week in and week out, so give me some grace, ‘k?) I’ll show you how to stir it together for your hungry bunch. Here we go~

“Sweet and Sour Crock Pot Chicken”

6 medium carrots
1/2 cup chopped green peppers
1/2 cup chopped onions
4 chicken breasts, sliced into lengths
1 (10 ounce) jar sweet and sour sauce
1 (15 ounce) can pineapple chunks, drained, reserving liquid
3 tablespoons corn starch
1 tablespoon water

I’ve already chopped up a half cup of green peppers, a half cup of onions, and six medium carrots and layered them in the bottom of my crock pot. Now, we’ll slice our chicken breasts into lengths and layer them over the veggies.

Once we’ve got our veggies and chicken layered in, we’ll take a jar of sweet and sour sauce and a can of drained pineapple chunks and pour them both over the top. Oh– and save that pineapple juice! We’ll need it later for the sauce.

We’ll cook this on high for 3 and 1/2 to four hours or on low for seven or eight. When it’s time to serve, we’ll prepare our sauce by heating three tablespoons of water, with the reserved pineapple juice and stirring in three tablespoons of cornstarch. Let the sauce cook on high for ten minutes until it thickens and pour it over the chicken. That’s it! Serve over hot fluffy rice and enjoy! That’s my Sweet and Sour Crock Pot Chicken and it’s good eating, from the All Things Southern kitchen to yours~

Hugs,
Shellie