Ingredients
-
-
4
-
1/2
-
1/4
-
2
-
2
-
-
1/4
-
1/2
-
1/4
-
1
-
3 - 4
-
1
-
-
Directions
Cara’s Sweet and Sour Crock Pot Chicken, My friend Cara shared this family recipe with me – it’s been a favorite on their table for years, and often requested 🙂 Prep time includes chilling , Really good! Served this over rice with scallions sprinkled on top used chicken breasts, which was a little dry, but very tender Great recipe to make some additions to, such as pineapple and bell peppers
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Steps
|
1
Done
|
Trim the Chicken of Fat and Gristle, Then Cut the Breasts or Thighs Into Thirds. |
|
2
Done
|
Sprinkle Both Sides of the Chicken Pieces With Garlic Salt; Place Into Container and Let Stand in the Fridge For an Hour. |
|
3
Done
|
Preheat Your Crock Pot on Low. |
|
4
Done
|
Take the Chicken from the Fridge; Put Cornstarch and Beaten Eggs in Separate Shallow Pans or Dishes. |
|
5
Done
|
Dredge the Chicken Pieces in the Corn Starch, Then the Egg. |
|
6
Done
|
in a Large Skillet Over Medium Temperature, Heat the Oil; Slowly Cook the Dredged Chicken Pieces, Frying to a Golden Brown on Both Sides, About 6 to 7 Minutes Per Side. |
|
7
Done
|
Remove the Chicken from the Skillet and Place in the Crock Pot. |
|
8
Done
|
in a Saucepan Over Medium Heat, Combine the Sugar (or Sugar Substitute*), Vinegar, Chicken Stock, Salt, Catsup, and Soy Sauce; Simmer, Stirring Occasionally, Until Sugar Has Dissolved and Ingredients Have Incorporated Well. |
|
9
Done
|
Pour the Sauce Over the Cooked Chicken in the Crock Pot. |
|
10
Done
|
Cook on Low For 4 Hours, Then Serve With Rice and Enjoy! |
|
11
Done
|
*note:if You Use Granular Splenda or Splenda Sugar Blend, You Might Want to Use a Bit Less Than 1/4 Cup, Then Prepare the Sauce to Taste to Make Sure That It Comes to the Sweetness You Prefer. |
|
12
Done
|
Julie Notes: I'd Make Some Slight Additions to the Sauce, Such as About a 1/2 Teaspoon Minced Garlic and Some Chopped Scallions; Also, If You Use Chicken Broth Instead of Stock, Use Unsalted Broth Then Season With Salt and/or Soy Sauce to Taste. |
