Posts like this will be a rare occurrence, but I have been promising this recipe to a lot of people and there really isn’t a restaurant to tie it to. This is one that my family has been making since before I can remember, and I have tweaked it to add an Asian flare. Oh and bonus- for all you busy parents- its a SLOW COOKER recipe!
Before I get into the recipe I would just like to profess my love for my slow cooker! It is a life savor to say the least! Something fun I have done is turn many dishes I love from my favorite restaurants into slow cooker style! It can be done more than you realize and makes your life so much easier! The slower cooker I use, and will always use is the Ninja.
I love this thing! It is a stove top, oven and slow cooker all in one. So you know those slow cooker recipes that require you browning meat first or sautéing onions first? Yes- most recipes are like that. This slow cooker is a one pot and done. Start on stove top and switch to slow cooker! So easy and virtually no cleanup.
I’m calling this dish 4 Ingredient Sweet n Sour Chicken because literally aside from a little sesame oil and white pepper that is all you need. Also- before I tell you the list of ingredients I would like to preface it by saying when my Mom would make this for guests she would refuse to tell them what was in it because honestly it sounds HORRIBLE! Also- I’m aware these are not all traditional Asian ingredients- but if Epcot chefs can use ketchup and honey in their most popular dish at Nine Dragons I can use these. So that being said- just trust me and try it because I have never met someone who didn’t LOVE it.
4 Ingredient Sweet n Sour Chicken
Serves 4-6 Cook time 4 hours Prep time 10 minutes
4 chicken breasts
1 Packet of onion soup mix (I use Lipton)
1 Bottle of Russian dressing (usually Wish Bone makes Russian)
1 Can cranberry sauce
2 tablespoons sesame oil
1 teaspoon white pepper powder
Mix onion soup mix, Russian dressing and cranberry sauce in slow cooker until combined.
Place chicken breasts in slow cooker and season with sesame oil and white pepper powder.
Cook on high for 4 hours/low for 8 hours- or until chicken easily shreds apart.
Shred chicken apart and let sit in the slow cooker for another 10-20 minutes to allow the sauce to season the chicken now that it is shredded.
After you shred the chicken begin making your sides- I recommend white rice and an Asian bell pepper sauté.
For the bell pepper sauté simply sauté a mix of bell peppers (red, yellow and orange) with some sesame oil, splash of soy sauce and white pepper powder. Serve on the side or mix into the chicken once fully cooked.
That’s it! So easy right?!?! Please let me know what you think!