The other part of our Christmas Eve Chinese Food meal was some really great sweet & sour chicken. I’ve made other iterations of this dish before, and this recipe is by far the best. True to great Chinese food, it tastes even better the next day. I made it in a Dutch Oven, rather than a slow cooker, and used 1/2 white and 1/2 dark meat, rather than all dark meat like the recipe called for. I completely forgot to add the tomato paste (added at the very end) and it still tasted great. This sauce has just the right thickness and a balanced flavor. B wasn’t interested in trying it yet – he preferred his “teriyaki” chicken instead (will post that later) – but Scott and I loved it.
Slow Cooker Sweet & Sour Chicken
1 lb chicken thighs, boneless and skinless
1 lb chicken breast, boneless and skinless
1/3 cup coconut aminos (or soy sauce)
1/3 cup honey
2 tbsp orange juice
2 tbsp tomato paste
1 tbsp avocado oil
3 cloves garlic, minced (I used Dorot frozen cubes)
1/2 tsp ground ginger
3/4 tsp sea salt
1/4 tsp red pepper flakes
1/4 tsp fresh ground pepper
1/4 cup chicken broth (if using a dutch oven)
- Trim any visible fat from chicken and place in a singer layer in the bottom of the slow cooker, or dutch oven.
- Place the remaining ingredients (except broth) in a small bowl and mix together to make the sauce.
- Pour over the chicken to coat, making sure to get both sides.
- Add chicken broth if using a dutch oven – omit this step if using a slow cooker.
- DUTCH OVEN – Preheat oven to 350. Cook chicken, covered, for 30 minutes, or until chicken comes out at 165 degrees. SLOW COOKER – Cook on low for 4 hours.
- Remove the chicken and cut into cubes. Set aside.
- Spoon any extra fat from the sauce. Put remaining sauce into to a saucepan and simmer on medium-low heat until sauce has reduced by 1/2. I tested the thickness of the sauce by occasionally dipping a piece of chicken in the sauce, to see how it coated the chicken. I turned off the heat, once it reached the thickness I preferred.
- Return chicken to sauce, and keep heated until ready to serve.