Wednesday, January 16, 2008

Sweet'n Sour Chicken in the Crockpot

2 - to 4 skinless chicken breasts
1 large onion roughly chopped
2 bell peppers, chopped (one green, one red)
1 cup of broccoli florettes
1/2 cup of carrot chunks
1 large can of chunk pineapple (drain and reserve the juice)
1/4-1/2 cup of brown or granulated sugar
water/wine/white grape juice/orange juice as needed for extra liquid
1 Tablespoon of cornstarch for every cup of liquid
hot sauce to taste, optional
salt and pepper to taste, optional
cinnamon, optional
allspice, optional
cloves, optional
curry powder, optional

Put chicken breasts in slow cooker or crockpot. Add the onion, peppers, broccoli, and carrots. Whisk together until blended well: Sugar, liquids, spices, cornstarch and sugar. Pour over chicken.

If there is not enough juice, add whichever liquid you prefer to bring up to the desired level. For each extra cup of liquid, stir in another Tablespoon of cornstarch before you pour it in the slow cooker. Cover and cook 6 to 8 hours on LOW.

You can vary the recipe, using fruit cocktail and a bit less sugar. Try pineapple, or apricot preserves; orange marmalade works too. No cornstarch or sugar needed when you use preserves. Use your imagination. Remember sweet and sour is basically a fruit juice and vinegar.

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