Feb 04 2009

Sweet and Sour Chicken Crock Pot Recipe – 5 Point Value


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Sweet and Sour Chicken Crock Pot Recipe

Diet friendly Chinese food recipes are pretty hard to find, so when I find a good one, I LOVE sharing it. I am seriously obsessed with Chinese foods, and I’m always on the lookout to find ways to make Weight Watchers versions of my favorite Chinese dishes. This Sweet and Sour Chicken Crock Pot Recipe is SO good, and it tastes just as good, if not better, than the sweet and sour chicken you get in a Chinese Fast Food Restaurant. And, this crock pot recipe is really good for you too! It’s loaded with protein and fiber to fill you up. So if you are following the new Weight Watchers Momentum Plan, this is a great Momentum Recipe to add to your collection. I’ve been kinda lazy this week, so I’m really into making Weight Watchers crock pot recipes now…it saves me time and is easy clean up. Plus, the food is oh so yummy! If you are feeling a Chinese food craving coming on, give this delicious crock pot recipe a try — and hey — if you are looking for a yummy side dish to serve with it, try my Weight Watchers Fried Rice Recipe! Enjoy ;)

Weight Watchers Sweet and Sour Chicken Crock Pot Recipe

Ingredients:
- 1 lb boneless, skinless chicken breast
- 5.5 oz (about half of the 11.5 oz jar) Kikkoman Sweet & Sour Sauce
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 8 oz pineapple chunks in juice, drained (reserve 1/4 cup juice)
- 1 tablespoons brown sugar
- 16 oz bag of frozen stir-fry vegetables

** If you are feeling ambitious (not lazy), nix the bag of frozen veggies, and cut your own! I used green and red bell peppers, 2 stalks of green onions, broccoli, and some sugar snap peas — SOOOOOO yummy!

Directions:
Cut the raw chicken breast into bite sized pieces. Spray your crock-pot with cooking spray. Add chicken, garlic powder and onion powder; stir. Stir in sweet and sour sauce, pineapple chunks, brown sugar and the 1/4 cup of pineapple juice. Cover and cook on low for 3-4 hours. Add frozen vegetables during the last 30 minutes of cooking and cook on high. Makes 4 servings

Serving size is 1/4th of the entire recipe
Each serving = 5 Weight Watchers Points

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This entry was posted by on Wednesday, February 4th, 2009 at 8:47 am and is filed under 5 Point, Chicken, Chinese, Crock Pot, Dinner, Healthy, Low Calorie, Main Dish, Momentum Recipes, Vegetable.

  • Sabrina

    The sauce was so watery that there was literally zero flavor. I had to add more sauce at the end which I’m sure added more points. Waste of chicken.

  • http://www.facebook.com/IrishEyes327 Meghan Marie

    Made this today and it was really good! After reading the reviews I decided to leave the chicken breasts whole and cut them right before serving and had no problems with dry chicken. I also added 2T low sodium soy sauce because I love the flavor. It was great, thanks for the recipe!

  • Gail

    After reading some of the comments, I did one thing a bit different to make sure it wasn’t overcooked. I throughly cooked the chicken in the crockpot first (frozen chicken tenders are what I had… took about 2 hours on high). Then I took pieces out cut them into bite size pieces. I put chicken and all but frozen veggies into crockpot and let that get throughly hot on high, added the bag of stirfry veggies and let cook on high until done (30-45 minutes) and ate it over brown rice. YUMMY!

    If this is old WW points… Can anybody tell me what the points+ value would be?

  • http://www.laaloosh.com/ LaaLoosh

    You can try adding a bit or cornstarch to the sauce to thicken it up….a small amount shouldn't change the Points value.

  • Melanie

    Same review as Sarah… it was just terrible! The sauce was watery/soupy… the chicken dry and flavorless. what a shame, it smelled so good when it started cooking :-(

  • Julie

    I made this recipe tonight and as it was cooking, I noticed all the negative responses and got really nervous…lol. Anyway-it turned out really, really good! My 14 year old son, 10 year old daughter and my husband had seconds. I used Kikomon dipping sweet and sour sauce and only cooked it for 3 hours. I added thr veggies after that and it turned out flavorful and sweet. I also added extra brown sugar. I put it over Basmati rice that I sauted with onions and garlic. I am sure the point value changed, but it was still very, very good. Thanks

  • Carla

    I made it. It wasn't amazing, but it wasn't terrible either. It just needed a little more flavor and the chicken got a little dried out, but that was my fault. Next time I might add a little more sweet and sour sauce or something to give it more flavor.

  • Carla

    OH NO…I have this ready to cook tomorrow and have people coming over…I didn't read the reviews first, so I'm concerned. Does anyone have anything good to say about it??? Help!

  • Sarah

    I live in Singapore and tried this recipe last weekend. For some reason, it was awful. The sauce was incredibly runny, and the meal was basically flavorless. We ate our portions as not to waste, but we added quite a bit of chili sauce for taste and had to throw the rest of it away.

    I couldn't find Kikkoman Sweet & Sour Sauce here, so I substituted a local brand. Do you think this could have been the problem?

    I've tried some of your other recipes, and they all turn out so well! Maybe I'll try this one again with a different S&S sauce…

  • http://www.laaloosh.com/ LaaLoosh

    Crock pots can vary significantly on how high their internal temperatures are for each setting. Simply put, some crock pots just cook faster than others. Try cutting your cooking time down to 3hrs and see how it looks then. If it's ready, go ahead and serve it and if the chicken isn't done cooking yet, let it go a bit longer. Hope that helps! Good luck :)

  • Angel Hall

    I tried this recipe, adding the ingredients to a "T" and setting the timer on low for 6 hours, and sadly it was completely inedible. My husband didn't mind it too much but I honestly couldn't even eat it. I don't know where it went wrong but it seemed like there wasn't enough sauce or something and the chicken was done cooking after only maybe a couple hours so by the end it was like jerkey and the sauce was an off consistacy. So I tried to add the rest of the Kikkoman's sauce to it but it just wasn't fixable. Any thoughts as to how it ended up like this? It sounds and looks wonderful by this recipe, I LOVE chinese and was just heartbroken! Thanks anyway, I'm anxious to try some other of your recipes :)

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