Description
This Crock-Pot Sweet and Sour Chicken recipe is a simple and flavorful slow-cooked dish that combines tender chicken breasts with a tangy blend of orange marmalade, sweet chili sauce, and crushed pineapple. Perfect for an easy weeknight dinner, it requires just a few ingredients and minimal prep time. Serve over white rice for a delicious, comforting meal.
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
For Serving
- White rice, cooked
Instructions
- Prepare the Crock-Pot: Spray the inside of a 6-quart Crock-Pot Cook & Carry slow cooker with nonstick cooking spray to prevent sticking.
- Add Chicken: Place the cubed boneless skinless chicken breasts into the bottom of the slow cooker. Season well with salt and pepper to taste.
- Add Sauces and Fruit: Pour the orange marmalade, sweet chili sauce, and drained crushed pineapple over the chicken. Toss gently to combine all ingredients evenly.
- Cook: Cover and cook on low heat for 4 to 5 hours, or until the chicken reaches an internal temperature of 165°F. Stir occasionally to ensure even cooking and prevent sticking.
- Optional Sauce Reduction: After cooking, ladle out 2 cups of the sauce into a small saucepan. Bring it to a boil over medium-high heat, then reduce to a simmer. Cook until the sauce reduces by half and becomes thick and syrupy. Return the caramelized sauce to the slow cooker and stir to coat the chicken thoroughly.
- Serve: Spoon the sweet and sour chicken over cooked white rice and enjoy this flavorful, comforting meal.
Notes
- Reducing the sauce enhances its flavor and gives it a beautiful glaze that coats the chicken.
- You can adjust the sweetness or spiciness by increasing or decreasing the amount of sweet chili sauce or marmalade.
- Ensure the pineapple is drained well to avoid excess liquid making the dish too watery.
- This recipe works well with chicken thighs as a juicier alternative to breasts.
- Leftovers keep well in the refrigerator for up to 3 days.
