Chicken - Sweet and Sour Chicken - Crock Pot

By BlueSchmoo

www.kraftfoods.com

Sweet and Sour Sauce

½ cup water
½ cup ketchup
⅓ cup packed brown sugar
⅓ cup orange juice or pineapple juice
⅓ cup rice vinegar
1½ Tbsp soy sauce
1½ tsp crushed dried red chilies
2 Tbsp cooking oil
2 Tbsp minced ginger
1½ Tbsp cornstarch mixed with ¼ cup water

In a bowl, combine the water, ketchup, brown sugar, orange juice, rice vinegar, soy sauce and dried chilies. Place a medium pan over high heat until hot. Add the cooking oil, swirling to coat the sides. Add the minced ginger and cook, stirring until fragrant about 20 seconds. Add the mixture from the first step and bring to a boil and cook until the sugar dissolves. Add the cornstarch solution and cook; stirring until the sauce boils and thickens.

Ingredients

• 1 onion, sliced
• 1 carrot, sliced
• 1 stalk celery, sliced
• 1-1/2 lb. boneless skinless chicken thighs, cut into bite-size pieces
• 1/3 cup packed brown sugar]
• 1/3 cup KRAFT CATALINA Dressing]
• 1/4 cup soy sauce] - OMIT if using homemade S&S sauce
• 1 tsp. grated gingerroot
• 1 can (8 oz.) pineapple chunks, drained, liquid reserved
• 1 Tbsp. cornstarch
• 1 each green and red pepper, cut into strips
• 3 cups hot cooked long-grain white rice

Details

Servings 6
Preparation time 10mins
Cooking time 490mins

Preparation

Step 1

PLACE onions, carrots and celery in slow cooker; top with chicken.

MIX sugar, dressing, soy sauce and ginger; pour over chicken. Cover with lid.

COOK on LOW 7 to 8 hours (or on HIGH 3-1/2 to 4 hours), increasing the heat to HIGH for the last 30 min. Stir cornstarch into reserved pineapple liquid; add to slow cooker with pineapple and peppers. Cook 30 min. or until peppers are crisp-tender and sauce is thickened. Serve over rice.