Cara's Sweet And Sour Crock Pot Chicken

Total Time: 5 hrs 10 mins Preparation Time: 1 hr 10 mins Cook Time: 4 hrs

Ingredients

• Servings: 4
• 4 boneless skinless chicken breasts or 6 -8 boneless skinless chicken thighs
• 1/2 teaspoon garlic salt
• 1/4 cup cornstarch
• 2 eggs, beaten well
• 2 tablespoons vegetable oil or 2 tablespoons peanut oil
• 1/4 cup sugar (or temperature-stable substitute such as granular splenda *)
• 1/2 cup rice or 1/2 cup vinegar
• 1/4 cup chicken stock
• 1 dash salt
• 3 -4 tablespoons catsup, to taste
• 1 tablespoon soy sauce

Recipe

• 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.