I would like to start off by thanking my wonderful husband for putting this meal together! He is working a different shift with his current job, that I have dubbed the “night shift” he gets home in the evenings around when I should be going to bed but he has managed to come home on his “lunch” break and have dinner with me a few nights a week. It is so nice to eat with someone else rather than cook a large meal for yourself. I suppose I could eat cereal but this blog would get very boring, very fast!
We have had this meal several times since I received the cookbook it is in for a Christmas gift last year. We got a crockpot for our wedding but I was antsy for some recipes that we could throw together in the morning or even the night before and have it waiting for us when we got home from work in the evenings. This is just one of those perfect meals. I love that the ingredients are very easy to find and are relatively good for you too! We topped our bowls with chopped cashews instead of the almonds that were called for. We have also tossed in canned water chestnuts and some pineapple and let that meld for about 30 minutes also. Yummy! Enjoy!
Sweet and Sour Chicken
1 pound skinless, boneless chicken breast halves
2 9-ounce jars sweet and sour sauce
1 16-ounce package frozen loose-pack broccoli, carrots and water chestnuts
2 1/2 cups hot cooked rice
1/4 cup toasted almonds
1. Cut chicken into 1-inch pieces. In a 3 1/2 to 4 quart slow cooker combine chicken, sweet-and-sour sauce, and frozen vegetables.
2. Cover and cook on low-heat for 5 to 5 1/2 hours or on high-heat setting for 2 1/2 to 2 3/4 hours. Serve with hot cooked rice. Sprinkle with almonds.