Description
This Crock-Pot Sweet and Sour Chicken is a simple and flavorful slow cooker recipe featuring tender chicken breasts simmered in a delightful mix of orange marmalade, sweet chili sauce, and crushed pineapple. Perfect for an easy weeknight dinner, it requires only 4 ingredients excluding rice and offers a delicious balance of sweet and tangy flavors that the whole family will enjoy.
Ingredients
Scale
Main Ingredients
- 4 boneless skinless chicken breasts, cubed
- Salt and pepper to taste
- 1 cup orange marmalade
- 1/2 cup sweet chili sauce
- 1/2 cup crushed pineapple, drained
- White rice, for serving
Instructions
- Prepare Crock-Pot: Spray your Crock-Pot with nonstick cooking spray to prevent sticking and make cleanup easier.
- Season Chicken: Place the cubed chicken breasts into the bottom of the Crock-Pot. Season generously with salt and pepper to enhance the flavor of the meat.
- Add Sauce Ingredients: Pour in the orange marmalade, sweet chili sauce, and drained crushed pineapple over the chicken. Toss everything gently in the Crock-Pot to combine the flavors well.
- Cook Slowly: Cover and cook on low for 4 to 5 hours or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C). Stir occasionally to ensure even cooking and flavor blending.
- Optional Sauce Reduction: Once the chicken is cooked, carefully remove 2 cups of the sauce using a soup ladle and transfer it to a small saucepan. Heat over medium-high heat until boiling, then reduce to a simmer and cook until the sauce has reduced by half and attained a syrupy consistency. Return the thickened sauce to the Crock-Pot and stir to coat the chicken evenly.
- Serve: Spoon the sweet and sour chicken over cooked white rice and serve hot. Enjoy a sweet, tangy, and comforting meal that’s effortless to prepare.
Notes
- Draining the crushed pineapple before adding it helps prevent the dish from becoming too watery.
- Reducing the sauce separately intensifies the flavor and thickens the sauce for better coating on the chicken.
- If you prefer a less sweet dish, reduce the amount of orange marmalade slightly.
- Use a meat thermometer to ensure chicken is safely cooked to 165°F.
- This recipe can be doubled for larger groups but may require a larger slow cooker or two crock-pots.
