Sweet & Sour Chicken/Cp or Oven
Submitted by stellalow
Sweet and sour chicken breast with pineapple, peppers, and carrots made two ways: crockpot (8-10 hrs) or oven (2 hrs). Tapioca thickens the sauce without any fuss. Serve over rice.
YIELD
4 servingsPREP
30 minCOOK
2 hrsREADY
2 hrsTwo methods, one lip-smacking result. Pick your adventure based on your schedule.
Got all day? Load the crockpot in the morning and come home to chicken that’s been soaking up a tangy brown sugar, red wine vinegar, and pineapple sauce for 8 to 10 hours.
Shorter on time? The oven version delivers the same flavors in about 2 hours.
The clever move here is quick-cooking tapioca sprinkled over the vegetables. It thickens the sauce as everything cooks, so there’s no last-minute slurry or extra steps.
Kitchen Tips
- Layer in order. Vegetables on the bottom, tapioca on the vegetables, chicken on top, sauce over everything. This keeps the chicken from getting mushy and lets the tapioca do its thickening work.
- Use dark brown sugar for a deeper, more molasses-rich flavor that pairs well with the vinegar.
- For the oven version, seal the foil tightly. You want steam trapped inside to braise the chicken gently.
- Leftovers reheat well in the microwave, making this a solid meal-prep option for the week.
Ingredients
Directions
CROCKPOT: Put vegetables in bottom of crockpot.
Sprinkle tapioca over vegetables.
Place chicken atop vegs.
Combine all other ingredients except rice in a small bowl.
Pour over chicken.
Cover crockpot and turn to low and cook for 8 to 10 hours.
Before serving make rice.
Serve over rice.
Leftovers can be reheated in microwave.
OVEN: Put vegetables in bottom of a greased pan.
Sprinkle vegetables with tapioca.
Add chicken to pan.
Combine all other ingredients except rice in a small bowl.
Pour over chicken.
Cover pan tightly with foil.
Bake in 300 deg. oven for 2 hours.
Before serving make rice.
Serve over rice.
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