Sweet and Sour Chicken

so delicious!

Paper due at 2 tomorrow? 30 pages of reading? A quiz? This seems like the perfect time to update my blog... For this weeks Crock Pot Monday, we decided to make something that I have already made prior to starting this blog. I didn't have much time since I had to switch my volunteering from Wednesday to Monday (because I went and visited my sister... I will include some pictures of this too!) so I needed something super quick, easy and delicious to make! I have to say this is one of my favorite Crock Pot meals and by far the easiest one I have ever made. There is no prep work at all, just throw all the ingredients in the pot and leave it for a few hours! I got this recipe from my 101 Things To Do With a Slow Cooker cookbook. 

First, here are the ingredients: 

plus rice, forgot to add that in the picture! 

First you cut the chicken into 1 inch pieces. Then you combine the chicken, sweet and sour sauce, frozen veggies and salt into your greased Crock Pot. I also added a fresh onion because I LOVE ONIONS. and they make everything taste better.

Now comes the hard part...... STIR IT!

raw chicken... yum!

Cover and cook on HIGH for 2.5- 3 hours or LOW for 5-6 hours. Serve over rice! 

It doesn't look exactly like the sweet and sour chicken you would get at a Chinese restaurant, but it was still DELICIOUS! 

See how ridiculously easy that was??? And it is AMAZING!!

Sweet and Sour Chicken

101 Things To Do With a Slow Cooker

Ingredients: 

• 4-6 boneless, skinless chicken breasts
• 1 jar (18 ounces) sweet and sour sauce
• 1 bag (16 ounces) Szechuan vegetables stir fry (I just used Asian Style Stir Fry veggies because they didn't have Szechuan veggies.
• 1 onion, diced (my addition)
• 6 cups cooked rice
• 1/4-1/2 cup toasted, chopped almonds. (optional)
• 1/2 tsp salt

Directions:

     Cut chicken into 1-inch pieces. In greased 3 1/2 to 5-quart slow cooker combine chicken, sweet-and-

     sour sauce, frozen vegetables, and salt. Cover and cook on HIGH for 2 1/2 to 3 hours or on LOW for

     5-6 hours. 

Makes 4-6 servings.

Other then my usual Crock Pot adventures on Monday, my sister Diana and I made heirloom tomato and feta salad on garlic bread and an apple pie when I went to visit her on Wednesday. I documented our fanciness. 

this was seriously heavenly, and i dont even like plain tomatoes usually!

nom nom nom

Here is our pretty apple pie! It has some sort of cheese in the crust (I forget the name..) it was good, and pretty! 

That's all for now! Tomorrow we are making Chicken Tortilla Soup... and hopefully I will update a little quicker this time.

Sara (and Santa) approve!