What You'll Need
- 2 pounds boneless, skinless chicken thighs, sliced into strips
- 3 cloves garlic, minced
- 1 onion, chopped
- 1 cup purchased sweet and sour sauce
- 3/4 cup purchased barbecue sauce
- 1-2 tablespoons cornstarch, if needed
- 2 tablespoons water, if needed
How to Make It
Combine the chicken, garlic, onion, sweet and sour sauce, and barbecue sauce in a 3 to 4 quart slow cookerand stir gently.
Cover the slow cooker and cook on low for 7-9 hours until chicken is thoroughly cooked to 165°F.
If you'd like a thicker sauce, mix the cornstarch and water in a small bowl and add to the liquid in the crockpot; cover and cook 10-15 minutes until thickened. Serve over hot cooked rice or couscous.
Note: Remember, if you have a newer crockpot that cooks hotter, check the chicken at 6 or 7 hours. If your food burns, it was cooked too long. You must know if your crockpot cooks hotter before you start cooking.
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