Toss only three ingredients into your slow cooker for this easy sweet and sour chicken recipe. Serve over rice or your favorite steamed vegetables.
So next month, we are doing our biannual trip to Wrightsville Beach with Ben’s side of the family. When I say biannual, I mean every two years. (Some may use the word biannual as meaning twice a year. I honestly don’t know which one is correct. ha!) This is only the second time we’ve gone. But, we’re expecting it to be an every two-year thing as long as Ben’s brother is still with his same company who owns the beach condo, and allows us to stay for free. Yep, yep!
My sister-in-law, who is married to Ben’s brother, is a runner. She’s crazy and runs like 8 miles at a time, and has done a couple of half marathons. She’s encouraged me to run a 5K with her while we’re at the beach, and wear fun matching outfits. It’s in Wilmington, and for ladies only.
I’ve only done one 5K in my life and it was in downtown Chicago with the company I was working for at the time. I chose to walk it with a couple of my co-worker friends and we finished dead last because we chose to enjoy the scenery and time together talking. (I was already making plans to move away to California, so we were soaking up every last minute.)
So this 5K is going to be MUCH different. I’m actually going to try to RUN the whole time. Well, jog, anyway. I started running (jogging) last week to work myself up to the 3+ miles. I’m running on MWF in the early mornings before Ben heads to work. It’s the only time that I can and will do it. I’m not an afternoon work-out person because I do not want to take multiple showers, nor do I have time for that!!
Got any good tips for prepping for a 5K? (And, don’t laugh! I know it’s not that far… but it’s far for ME!) 🙂
On another note, the other day I noticed this new frozen chicken at the grocery store. It’s already diced! When I saw it, I grabbed it and immediately knew that I wanted to test it out in my slow cooker the same way that I make cocktail meatballs.
This makes a great fake-out sweet and sour chicken served over rice. Super easy to combine only three ingredients into a slow cooker and let it cook a few hours. I love that the chicken is already diced and I don’t have to mess with cutting it myself! There is literally no mess involved!
Your kids can even put this one together! 🙂
- 1 frozen bag (22 oz.) Tyson Grilled & Ready Oven Roasted Diced Chicken Breast
- 1 jar (12 oz.) chili sauce
- 1 jar (18 oz.) Apricot Pineapple Preserves (or just Apricot preserves)
- 2 cups cooked rice or steamed vegetables , or both
-
Place the frozen chicken into the bowl of a slow cooker. In a separate bowl, mix together the chili sauce and preserves. Pour over the chicken and toss to coat chicken. Cover and cook on high for 2-3 hours. Serve hot over cooked rice or vegetables, or both.
If you cannot find Apricot Pineapple Preserves, you can add a can of crushed pineapple to the sauce with regular apricot preserves, or dice up fresh pineapple and add it in, too.
Tried this recipe? Tag @SeededTable on Instagram.
![Gladd Family Beach Trip 2014 [Wilmington, NC]](https://www.seededatthetable.com/wp-content/uploads/2014/07/Boombalattis-Collage-150x150.jpg)
lisa says
April 28, 2014 at 6:22 PMCouch to 5K is THE way to go: http://www.coolrunning.com/engine/2/2_3/181.shtml
I started with this 4.5 years ago and I am still running today : ). You can do it!!!
Nikki Gladd says
April 28, 2014 at 9:54 PMThank you, Lisa! I hope I will still be running in 4 1/5 years, too!!
Rachael says
April 28, 2014 at 6:25 PMI ran my first 5K in November, and I used the Couch-to-5K app. I absolutely love it and recommend it!
Nikki Gladd says
April 28, 2014 at 9:54 PMThanks, Rachael! I’ll have to check it out!
Erica says
April 29, 2014 at 7:25 AMNot a criticism , but a teachable moment. The Webster dictionary lists the word as biennial and defined as taking place once in two years. It is also used to describe plant life for a plant that lives only two years or produces only every other year.
Nikki Gladd says
April 29, 2014 at 11:59 AMhaha! Thanks, Erica. I know many use “biannual” as either twice a year or once every two years. Before writing this post, I even tried to look it up and find the right word.. coming up with this example (#2) http://dictionary.reference.com/browse/biannual. Oh well! 🙂
Carel says
April 29, 2014 at 8:30 AMRachel, I started running last year at the age of (60). I’m not consistent with my routine.
I have run/walked 2 5k with my daughter. I will be doing another in May. I also have the couch to 5K app. on my phone. With my inconsistent routine I have been using runkeeper instead, It is a great program.
Enjoy your run.
Patrick says
July 23, 2014 at 10:58 AMDon’t know about prepping for a 5K but I do know that my slow cooker is definitely one of the handiest tools I own!
Joseph says
January 26, 2015 at 11:09 AMI know right? I love the slow-cooker. It’s my favorite cooking tool. Just dump in the ingredients, cover, turn on, and make sure it’s plugged in and when you get back from work you have a nice hot meal waiting.
Marsha says
December 26, 2015 at 8:52 AMWonder about cooking time on this chicken recipe if the cooker is,set on low???
Also are we using Slow cooker or a Crocker pot, there is a difference
Nikki Gladd says
December 27, 2015 at 1:53 PMHi Marsha,
I haven’t tested cooking this on low, but if I were to do it I would try 4-6 hours. In my experience, slow cooker and crockpot are one in the same. “Crock Pot” is a brand name of a slow cooker. Thanks!
Joseph says
January 24, 2015 at 5:39 PMI think this is similar to a recipe I saw that took an 18-oz. jar of orange marmalade. I wonder how good it would taste using strawberry preserves instead because I found a recipe for making a really easy no-sugar-added raw strawberry jam in the blender with fresh strawberries, chia seeds, a little lemon juice to preserve color and stevia (or other sweetener) to taste :)….the chia seeds serve as the thickener 😀
Joseph says
January 26, 2015 at 11:05 AMI think I need my eyes checked because I just saw your note at the bottom of the recipe about what to do if you can’t find apricot preserves LOL (or in my case don’t want to use them because of the alarmingly high sugar content in storebought preserves and the sugar-free apricot preserves are only 12-oz.)
Adding a can of crushed pineapple sounds like a much better and healthier idea. What size can of crushed pineapple would I get? Same size (or as close to it as I can manage) as the jar of apricot preserves?
Kim H says
September 28, 2016 at 6:28 AMMake sure you drain the can of Pineapple. I use a 14-15 ounce can. How was the sugar free Apricot preserves?
Anonymous says
January 28, 2015 at 12:42 AMYou said if cannt find apricot pineapple preserve you can use crushed pineapple.. Do you use the apricot preserve an crushed pineapple or just the crushed pineapple?
Nikki Gladd says
January 28, 2015 at 8:01 PMHi! Use both the apricot preserves and crushed pineapple. I’ll re-write the note to make it more clear. Thanks!
wiffey says
February 8, 2015 at 12:36 AMEw… but REAL sweet and sour chicken is SO darn easy!! this just sounds.. wrong
DMat says
February 12, 2015 at 9:39 AMDying to make this, but going to use fresh, cubed chicken. Do you still add preserves at the beginning or later, after the chicken has cooked for several hours??
Nikki Gladd says
February 12, 2015 at 10:50 AMAdd at the beginning. 🙂 Also, it probably won’t need to cook as long since it’s not frozen.
nctruckdriver says
February 17, 2015 at 1:03 PMjust a heads up: as you run out of I-40 onto college road. there is a Costco(right onto ringo then left) and a sams club on right about 4 lights(about 2 miles) down from end of I-40. this truck driver loves Wilmington, nc
Donna Berezowski says
February 25, 2015 at 8:51 AMDo you have any alternative for the chili sauce? Do you think I could use regular Heinz ketchup instead?
Nikki Gladd says
February 25, 2015 at 9:01 AMHi Donna,
You can give it a try, but it will definitely be a different taste! I haven’t tried any alternatives to the chili sauce, so can’t give you a sure answer.
Laurie Chun says
June 19, 2015 at 4:33 PM1. is there a way to make the chili sauce for this recipe cause a bottle of chili sauce i’ve never noticed such an item. this is an interesting recipe i was expecting to see vinegar or lemon and sugar but aóle (no or not)
2. i was wondering if the chili sauce gave it a little hot spice to it? cause my husband and i don’t like spicey in sweet and sour.
also FYI you can find the apricot pineapple jam or preserves in any hawn store in the mainland like marukai, not cheap but they are starting to pop up in mainland stores now, sorry i forget which ones.
pls reply about the chili sauce.
Nikki Gladd says
June 19, 2015 at 8:57 PMHi Laurie, Here is a good homemade recipe for chili sauce:
1/2 cup tomato sauce
2 Tbs. brown sugar
1 Tbs. vinegar
1 dash cloves
1 minced garlic clove
1 Tbs. chili powder
Just mix these ingredients together in the crockpot.
Pat Wolfe says
July 31, 2015 at 9:54 AMThank you for this easy recipe. I will try it soon.
Kat says
August 15, 2015 at 7:43 PMQuick, easy and delicious, thanks for posting. I used uncooked chicken breast, sugar free apricot preserves and added some leftover pineapple in juice (and the chile sauce of course). I added some corn starch because the juice made it thinner than I wanted.
Nikki Gladd says
August 16, 2015 at 4:30 PMAwesome, Kat! Thanks for the additional tips/ideas! 🙂
venecia Rodriguez says
October 5, 2015 at 2:29 PMHi Kat, did you also cook it for two hours? I asked you since you used uncooked chicken breast.
Thanks, I really want to make it.
Marsha says
December 26, 2015 at 8:47 AMThis site is a real work out to get the entire recipe, not a plus!
Nikki Gladd says
December 27, 2015 at 1:54 PMHi Marsha,
Can you explain further please? The full recipe should be easy to obtain within the post, so if you are having problems, please do email me with more details so I can try to help. Thanks! (seededtable@gmail.com)
Anonymous says
March 4, 2016 at 2:33 AMAmen to the workout comment
Lisa says
January 2, 2016 at 7:37 PMI made this as the instruction said but it’s too spicy I know next time to do less on the chili just wondering if there’s anything I can add to it now to make it less spicy I have a whole crock pot I hate to throw it all out
Nikki Gladd says
January 4, 2016 at 8:44 PMHi Lisa,
I’m sorry this was too spicy for you. My kids and I don’t tolerate much spice, and this isn’t spicy at all for us, so I’m surprised to hear it is spicy. At this point, I do not have any tips on what to add to your current crock pot to make it less spicy. Sorry!
Anonymous says
February 2, 2016 at 9:12 AMAdd some vinegar? I’ve heard vinegar cancels out spiciness. Separate some out in a bowl and experiment. Don’t use to much, just add to taste until you get it right to better judge. Hope it works!
Kaylen says
February 24, 2016 at 2:36 PMDo I drain the can of crushed pineapple?
Nikki Gladd says
February 25, 2016 at 10:48 AMHi Kaylen,
You do not need to drain it.
Thanks!
Beth says
September 22, 2016 at 11:34 PMMy question is if you use frozen uncooked chicken, how long would you need to cook it in the sauce? would it be a 6 to 8 hour time frame or could you make bring sauce to a boil in the crock pot then add the chicken? I love the easiness of this recipe but would like to use uncooked chicken. Thank you!
Nikki Gladd says
September 23, 2016 at 3:52 PMHi Beth,
Yes, I would do the 6-8 hour cooking time when using frozen uncooked chicken. Combine all ingredients at the same time, no need to bring sauce to a boil first.
Katy says
October 31, 2016 at 2:01 PMIn the same vein of question…2 hours is too long after I get home from work. Something on low all day would be easier. If I did 6-8 hrs on low, should I not use the Tyson chicken? Instead use uncooked chicken? Thanks!
Glenda Myers says
October 20, 2016 at 11:00 AMI’m not sure what size can of pineapple to use. One person said 14-15 oz. can. They come in 8 of 20 oz. Do you drain or don’t drain. One person says one thing and someone else says the opposite. Want to make this today, but am confused. Please help. Thanks in advance.
Nikki Gladd says
November 4, 2016 at 4:47 PMHi Glenda,
If you are using apricot preserves and a can of crushed pineapple, use the 8 oz. sized pineapple. (No need to drain unless you want to)
David R says
December 7, 2016 at 5:00 AMonce a year is annual..twice a year is biannual….once every two years in biennial..sorry, ex journalist and English teacher here 🙂 I am going try this recipe as is…looks fab!
Nikki Gladd says
December 7, 2016 at 7:59 PMhaha! Thanks!
D says
March 10, 2017 at 12:22 PMThanks for the quick and easy meal plan. I made a couple of additions: I diced a red pepper and added 1 large can of drained pineapple tidbits (or could do crushed). I also don’t like pre cooked chicken, so I did raw chicken and it cooked up great in about 3 hours on high (though low might have made it a little more moist). I used some of the pineapple juice and dissolved some cornstarch to thicken the sauce. Overall, the kids and hubs loved it! I love getting new dishes, especially since my husband loves Chinese.
Rachel says
March 14, 2017 at 10:25 PMI made this today. I couldn’t find apricot pineapple preserve so, I did 18 oz apricot preserve and an 8 oz crushed pineapple. I also added two small bags of frozen mixed veggies (broccoli, carrots, snap peas, and water chestnuts) during the last hour of cooking. Served it over rice. It was delicious!!
Nikki Gladd says
March 27, 2017 at 3:14 PMWonderful, Rachel! Thank you for sharing your experience and tips! I’ll have to try adding the veggies. 🙂
Tracy A Oliver says
December 21, 2017 at 1:18 PMSounds delicious, but I don’t have a slow cooker. Can this be made on the stovetop in large pot? Thanks
Yaro says
January 25, 2018 at 10:29 AMBiannual would be every two years. Twice a year would be “semiannual.”
Nina Veenstra says
November 28, 2018 at 10:54 AMWould Orange Marmalade be an acceptable substitution since I don’t care for apricot?
Nikki Gladd says
November 28, 2018 at 11:13 AMYes! That should work just fine.
Daniel Bulger says
January 23, 2019 at 3:16 PMLove this in the slow cooker! Would it work in the instant pot? Or do you think you would need to add more liquid?
Nikki Gladd says
January 23, 2019 at 4:28 PMHi Daniel,
Funny enough, I have never used an instant pot or any sort of pressure cooker. Maybe another reader who has experience with instant pot can chime in!