Crockpot Sweet and Sour Chicken
My oldest daughter has a serious addiction to Chinese food. Every Friday night we do a family movie night at home and order out. It seems like every time we ask her what she wants to eat her response is always “CHINESE!” — well, as much as we like Chinese food, it gets expensive and its sometimes not the healthiest thing to have every single week.
I took it upon myself to find a way to not only save us money, but make things a little healthier…and so Crockpot Sweet and Sour Chicken was born…
This is such an easy and less expensive way to feed the fam, and believe me, its just as good and even better!
Get up early, get the crockpot ready with this deliciousness and walk away – oh and the best part about this recipe is that it taste even better the next day! (Cold or warm!)
You can also add pepper and pineapple to it! Its amazing!!! Also, I spray the sides of the crockpot with cooking spray to avoid sticking. Let me know what you think!
- 2 lbs. boneless, skinless chicken breasts cut into chunks.
- sea salt and pepper (to taste)
- 1/2 cup cornstarch
- 2 large eggs (beaten)
- 1/4 cup olive oil
- 1/2 cup brown sugar
- 1/2 cup apple cider vinegar
- 1/4 cup ketchup
- 1/4 cup soy sauce
- 1/4 cup water
- 1 teaspoon minced garlic
In a large bowl, whisk together the sauce ingredients. In a separate bowl, season the chicken with salt and pepper then stir in cornstarch and eggs.
Heat olive oil in a large skillet and cook the chicken until light golden brown (about 4-5 minutes). Transfer chicken to crockpot and cover with the sweet and sour sauce.
Stir to evenly coat the chicken, then let it cook on high for 3 hours (or low for 6 hours). Serve over your favorite brown rice or noodles.