Food and Wine Blog

Sweet and Sassy Crockpot Chicken Recipe

January 16th, 2008 in Food |

Submitted by The Cheap Gourmet

The following Sweet and Sassy Crockpot Chicken recipe is the most amazing dish I have ever tasted. The flavors are a cross between Bourbon Chicken and Sweet and Sour Chicken. This recipe is super easy to adapt. While it calls for a whole cut-up chicken, you can also use either bone-in or boneless chicken breasts, but will need to adjust the cooking time.

Before you start cooking Sweet and Sassy Crockpot Chicken, allow me to share a few tips with you.

If you use chicken breasts, reduce the amount of brown sugar to between 1/2 and 3/4 cup.

Reduce the cooking time by 75 percent by using breast meat cut into chunks. This method only requires a 2 hour cooking time over low heat.

Last, but not least, you can also cook this recipe on the stovetop by using boneless chicken breasts cut into strips or chunks.

SWEET AND SASSY CROCKPOT CHICKEN RECIPE
Serves 8
Prep Time: 10 minutes
Cook Time: 6-8 hours crockpot; 45 minutes stovetop

INGREDIENTS:

1 whole Chicken, cut-up
1 cup Brown Sugar, packed
2/3 cup Red Wine Vinegar
1/4 cup Lemon-Lime soda
4 Garlic cloves, minced
2 Tablespoons Soy Sauce
1 teaspoon Black Pepper, freshly ground
2-3 Green Onions, sliced, optional

DIRECTIONS:

1. Wash and pat dry chicken. Place in Crockpot.
2. In small bowl, mix together remaining ingredients and pour over chicken.
3. Turn heat to low and cook chicken for 6 to 8 hours.
4. Carefully remove from Crockpot using large tongs.
5. Transfer pieces to serving bowl. Top with fresh green onions if desired and serve immediately.

This chicken tastes heavenly when served over rice or noodles. Add a fresh salad and hot dinner rolls for a satisfying meal on a cold winter night.

Visit 1800blogger to see all of our industry leading blogs.

Rating 2.00 out of 5

[?]

6 Responses to “ Sweet and Sassy Crockpot Chicken Recipe ”

1. # 1 jordan Says:
   January 17th, 2008 at 8:09 pm

   I have never used my crock pot before I found this recipe and i have to say…why haven’t I?!?!?!?!?! hahaha! I think were are going to be cooking this again this Sunday for the game. Go Chargers! This went perfect with the chicken i ordered from Celebrity Foods thank you for this recipe i enjoyed it so much!

2. # 2 Jaco Says:
   January 17th, 2008 at 11:43 pm

   Very, very promising. You’ve just tempted me to return home via the butchery tonight! Have you ever tried it honey instead of brown sugar? I imagine it would also be good if cooked in CorningWare dish, in a slow oven for two hours or so.

3. # 3 The Cheap Gourmet Says:
   January 21st, 2008 at 12:17 am

   Jordan, I am thrilled to hear you enjoyed this recipe so much and yes, I’m with you - GO CHARGERS!

   Jaco, I would imagine this would be quite tasty with honey. I’d suggest cutting back on the red wine vinegar if you decide to go this route. Perhaps just 1/2 cup of vinegar. If you give it a go, please stop by and let us know how it worked out. I love experimenting with recipes and changing up the ingredients. Can’t wait to hear how your experiment works out!

4. # 4 Friday’s Food: Crock-Thoughts « Ann Kroeker Says:
   July 26th, 2008 at 12:31 am

   […] The thought of increased efficiency in food-preparation inspired me. I pulled out some frozen chicken breasts and made this: Sweet and Sassy Crockpot Chicken. […]

5. # 5 Crock-Flops and Minor Crock-Successes « Ann Kroeker Says:
   August 4th, 2008 at 12:11 am

   […] brought on by the very dish I created, served, and was consuming. The Belgian Wonder preferred the Sweet & Sassy Crockpot Chicken. The kids begged me never to make it […]

6. # 6 Barbara Says:
   November 16th, 2008 at 11:35 pm

   I’d love to make this. What size chicken makes sense? Thanks!

Leave a Reply