Sweet and Sour Crock Pot Chicken

credit Julesong

credit Julesong

SERVES 4-6

  1. Trim the chicken of fat and gristle, then cut the breasts or thighs into thirds.
  2. Sprinkle both sides of the chicken pieces with garlic salt; place into container and let stand in the fridge for an hour.
  3. Preheat your crock pot on low.
  4. Take the chicken from the fridge; put cornstarch and beaten eggs in separate shallow pans or dishes.
  5. Dredge the chicken pieces in the corn starch, then the egg.
  6. 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. Remove the chicken from the skillet and place in the crock pot.
  8. 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. Pour the sauce over the cooked chicken in the crock pot.
  10. Cook on low for 4 hours, then serve with rice and enjoy!
  11. *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. 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.
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