Tuesday, September 2, 2014

Lightened Up Slow Cooker Sweet & Sour Chicken

With the end of summer just around the corner, the heat sure is not letting up here in California. In fact, yesterday, it was over 100. Yes, you heard me right, 100 degrees. I am so over the heat and am more than ready for Fall. It's my favorite season. Not just because it's cooler, but because the leaves start to change and the scarves and sweaters can finally come out. Plus, there's rain. Well, I hope there will be rain. California really needs it! Whether it's summer or fall, the crock pot is one of my favorite kitchen tools. It's great to prepare a warm and satisfying meal on a cool day or to make a super yummy dinner without having to heat up the kitchen on a hot day. You can't really go wrong when using a crock pot. Maybe I am biased, but I think everyone needs one. Especially to make this lightened up sweet and sour chicken!

A month or so ago, I came across this fabulous slow cooker sweet and sour chicken in my Cooking Light magazine. I have made a couple of other Chinese dishes in my crock pot, but never sweet and sour chicken.  Of course had to try it! This chicken is a little sweet, a little sour and a whole lot delicious. And it couldn't be easier to make. There are no strange ingredients and takes just a few minutes to throw together (and it only takes four hours to cook from start to finish!). Are you ready for the best part? Here we go. 2/3 cup chicken plus 1/2 cup rice is 330 calories, 3 grams of fat and 18 grams for protein. Now we're talking. That's my kind of meal! Plus, no one will ever know this is lightened up. In fact, they will probably think that you got this at your favorite local Chinese restaurant. It's that good. I kid you not. Plus, this freezes great for a meal at a later date. Make a double batch - one for now and one for later. You won't regret it. Promise!

yummy ingredients

saucy sauce

look at all those bright colors!

seriously, it's so good!

Lightened Up Slow Cooker Sweet & Sour Chicken (Cooking Light)

1 cup chopped onion (about 1 medium) 
1/3 cup sugar 
1/3 cup ketchup 
1/4 cup orange juice 
3 tablespoons cornstarch 3 tablespoons cider vinegar 2 tablespoons lower-sodium soy sauce 
1 tablespoon grated peeled fresh ginger 1 pound skinless, boneless chicken thighs, cut into 1-inch pieces 
2 (8-ounce) cans pineapple chunks in juice, drained 1 large green bell pepper, cut into 3/4-inch pieces 
1 large red bell pepper, cut into 3/4-inch pieces 
3 cups hot cooked white or brown rice

Combine first 12 ingredients in an electric slow cooker. Cover and cook on low for 6 hours or high for 4 hours. Serve over rice. Enjoy! 

Who needs take out when you can make your own at home!


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