Sweet and Sour Chicken

I've made this recipe several times, and its always been one of my favorites! Its sweet and tangy and hits the spot everytime. The only things i changed this last go around is I didnt have fresh ginger, so i did use ground.I also cut the sugar down and used just one can of pineapple- and was still very good. The recipe is a tad on the sweet side, so depending how sweet you want it should depend on the amount of sugar used. Over all, Its very enjoyed!

I wanted to like this as I love slow cooker recipes. However, it was too sweet for our taste--even though I cut the sugar in half. Also pretty bland. Won't make again.

I only cooked it for 4 hours on low and it was still maybe just a tad over-cooked (the chicken).  But the flavor was great.  I added some sliced green onion on the top.  DH snarfed it down.  Will definitely make again.

I don't like anything overly sweet, so I used half the suggested sugar and ketchup, an extra tablespoon of low sodium soy sauce and it was perfect for my taste. Also, next time I think one can of pineapple would be enough and because I prefer crispy vegetables I'd add the peppers and onions the last 1 -1 1/2 of cooking.

Really good recipe. I browned the chicken first. It's a perfect family pleaser; my toddler and hubby gobbled it up.This is so easy to cut up the night before and leave in the slow cooker while at work. I'll make it again for sure.

4 1/2 stars. Really good. I also browned the chicken first. Was probably done in less than 4 hours on high. Also think a dutch oven might be a good idea, but really good anyway. Used Splenda and ground ginger.

I really liked this recipe but am giving it 3 stars instead of 4 because I had to make a lot of changes. It's a good solid weekday crock pot recipe that doesn't require a lot of prep. Here are the changes I made. 2 tbs sugar + 1 tbs splenda 1 can pineapple chunks 1.5 pounds chicken thighs a little extra soy & cider vinegar, also added a tbs or 2 of sweet chili sauce

It's an easy meal to throw together for the weeknight. It's not one of the better meals I've made, but everyone enjoyed having homemade Asian food sans the high sodium of take-out.

I was so horrified by the texture of the chicken - what I imagine the texture of canned dog food to be. My husband and I both gagged on our first bites. We ate rice for dinner. I followed the recipe EXACTLY so it is not the cook's fault. My husband suggested next time I prep all my ingredients in advance and instead of cooking in the slow cooker, just sauté everything when I get home.

good but i need to alter a little bit the amount of the ingredient...

I made this tonight using Quorn naked chicken cutlets instead of chicken because I am vegetarian. It was amazing! The sauce is sweet and tangy. Definitely hits the spot for take out without all the guilt and fat! Easily the best cooking light recipe I've tried. Go for it!

No changes to the recipe necessary - this has absolutely amazing flavor as-is And it's so amazing to come home and have dinner waiting. A+!

Love this recipe. Lots of flavor and so easy to make. It looks like you slaved over dinner but you just threw everything in the crock pot and made the rice. Because I don't care for green bell peppers, I use 2 red ones. I also omit the ginger and substitute Splenda for the sugar. Hard to beat this one!

I used pork tenderloin, browned the pork before adding the rest of the ingredients. As one reviewer did, I cooked it in a dutch oven at 325, but only for an hour. It was very good and my family loved it. Very easy. I will definitely make it again.

Way too overcooked and I didn't care for the texture of the chicken cooked this way. Recommend browning the meat. My crockpot doesn't have a vent so the sauce turned out too watery. The ingredients have good potential though, I think I'll try a quick cooking stove top version instead.

I have made the recipe as directed in the crockpot and loved it, but tonight I was short on time (and chicken thighs) so I substituted lean boneless pork chops, cubed, and cooked the recipe in my cast iron dutch oven in a 325 stove for 1.5 hours. It turned out just as nicely, if not better, as the crockpot method...the sauce really thickened up perfectly and the pork is perfectly tender and moist.

Loved the flavors. This was a great hit with the family. I liked how juicy it was after four hours of cooking. Will make again

Very good and easy to make. I used 1 1/2 lbs skinless boneless chicken breasts instead of the 1 lb chicken thighs. Agree with previous reviewer this is worthy for special occasions or even a potluck.

This is one meal I get all the time when I go out for Chinese food I absolutely love this dish

Really easy and delicious. My whole family enjoyed it.