Great Recipes

Sweet and Sour Crockpot Chicken

Sweet and Sour Crockpot Chicken

I love Asian food. It’s my favorite to eat and cook. I don’t love all the sugars that can be found in the sauces, especially when you’re getting takeout. There are HUNDREDS of recipes for sweet and sour chicken found all over the internet and many of them are also to be made in the crockpot. I found a ton and took some inspiration from many and made my own. I’m going to post the exact way that I did it but there are some things you can do to switch it up.

First, I used apple cider vinegar. You could easily use rice wine vinegar for more of an authentic homage but I use my rice wine vinegar for a cucumber side and I didn’t want to use all of mine.

Second, I use a monk fruit brown sugar. I like being able to have all the sweetness for none of the guilt. You could substitute the monk fruit brown sugar for equal parts of honey or even real brown sugar.

I use chicken breasts but you could use thighs. I cook this low and slow and in a nice sauce so I haven’t gotten mine to dry out at all but if you’re afraid your might do that, feel free to use thighs instead.

I serve mine over white rice. You could obviously choose brown rice instead or keep it carb free and throw it over lettuce wraps!

Serves 4


  1. Two pounds of boneless skinless chicken breasts
  2. Four tablespoons of corn starch (divided into two tablespoons each)
  3. Two bell peppers sliced. I use red and yellow for color.
  4. 1 20oz can of pineapple chunks in 100% juice (not syrup)
  5. One small onion
  6. Two cloves of garlic
  7. 2 teaspoon of fresh grated ginger
  8. 1/2 cup of apple cider vinegar
  9. 1/4 cup of sugar-free ketchup (you can use regular if you’d life but it’ll be sweeter and I don’t have regular at my house)
  10. 1/4 cup of brown sugar monk fruit sweetener. (I use Anthony’s but you can use whatever brand you like.)
  11. 2 tablespoons of low-sodium soy sauce
  12. Salt to taste


    Prep Chicken:
    1. Cut your chicken breasts into chunks and put them into a gallon zip lock bag.
    2. Pour two of your tablespoons of over the chicken and shake vigorously until all is coated.
    3. Start to pan sear your coated chicken. You may have to do this in batches depending on the size of your pan. I cooked until they started to brown at about 3-5 minutes. When they’re done searing, put all of the chicken on the bottom of your crock pot.
    Start Making the Sauce:
    4. Drain your pineapple chunks. Put the chunks to the side as you won’t need them until the last thirty minutes of cooking. Save ALL the juice.
    5.Mince the onion and 2 garlic cloves and put into a bowl.
    6. Grate the 2 teaspoons into the bowl with the garlic and onion.
    7. Pour all wet ingredients into the bowl (ketchup, apple cider vinegar, soy sauce, 1/2 cup of saved pineapple juice) into the bowl.
    8. Put your 1/4 cup of monk fruit brown sugar into the bowl and stir all the ingredients.
    Crockpot time
    9. With your chicken on the bottom of the crockpot already, pour the sauce over the chicken and cook low for seven hours.
    For the last hour of cooking:
    10. Pour in the remaining 2 tablespoons of cornstarch to thicken the sauce.
    11. Add the pineapple chunks and both bell peppers sliced.
    12. Serve over cooked white rice or other desired accompaniment.

My NINJA crock pot is a beast. I think it cooks a little faster than what most crock pots do. If you have this issue with yours, you can do what I do instead of cooking for 8 hours! If I am putting it in the crock pot when I’m leaving in the AM (6:30), I’ll set it for 3.5 hours. My NINJA goes into buffet mode when the actual cook time is done. I’ve found that by the time I am home (5 PM) that the buffet setting has done the rest of the cooking on buffet mode without over cooking. At that time, I’d add the leftover cornstarch, peppers, and pineapple and cook on low for a half hour.

This is a hit in our house! It serves four. There are only two of us so I usually get dinner for one night and leftovers for the next. I can see if we were both really hungry eating the entire thing at once though because we love it so much!

Let me know if you try this recipe out and if you add any of your own flare or changes to it!

Great Recipes

Air-fried Bacon and Cheese Stuffed Chicken

I love my air fryer! It gives me all the crispness I want without any of the fatty oils and calories! I’m so happy to have found this kitchen god.

We eat chicken a ton. I feel like I needed something new in my life and this did it for me. This can easily be made for Weight Watchers based on your own preferences. Find the bacon that you love that it most point friendly! I am posting the recipe that I used for just one chicken breast. You can double the recipe if you are cooking for you and someone else! This recipe is easy enough to adjust for however many people you are serving.

Air-Fried Bacon and Cheese Stuffed Chicken

Serves 1 breast


  1. One chicken breast
  2. Olive oil spray or oil spray of choice
  3. Two pieces of cooked bacon (or Canadian bacon)
  4. One Laughing Cow spreadable cheese wedge (your choice on flavor)
  5. Everything but the Bagel Seasoning
  6. Two tablespoons of panko breadcrumbs
  7. One egg
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Great Recipes

Copycat Lettuce Wraps

Does anyone else ever go through a bunch of recipes when they’re looking for something specific that they want to make? If I want something specific, I’ll look through available recipes and end up pulling a little bit of something from each recipe I find and make my own. Most of the time it works out fantastically, like this particular recipe I altered from a bunch of sources.

Here you have my recipe for a copycat recipe of P.F. Chang’s Chicken Lettuce Wraps. I LOVE these lettuce wraps. I HATE chain restaurants. There’s just something about them that I don’t like. I hate the thought of pre-packaged or half homemade food. I know many chains claim they make everything in house now and that may be true but I still would rather go to a family-owned or a even a restaurant with just a handful of locationss. I still find myself going to some chains depending on who I am dining with and sometimes just for the ease of it. PF Chang’s is one chain restaurant that I can tolereate, especially since I love their lettuce wraps (like the rest of America).

Here’s my altered recipe made from a hodgepodge of different recipes floating around. I hope you enjoy!

CopyCat Lettuce Wraps

Serves 2-3 as a main meal


  1. One pound of ground turkey (you can use ground chicken to be more like the regular recipe but I like turkey better)
  2. Olive oil spray or oil spray of choice
  3. One small white or yellow onion diced
  4. 8 oz of mushrooms chopped (you can use any mushroom you prefer. I’ve used baby bellas but shiitake would be awesome!)
  5. Four tablespoons of Hoison Sauce
  6. Two tablespoons of reduced sodium soy sauce
  7. One tablespoon of rice vinegar
  8. One tablespoon of chili garlic sauce
  9. One teaspoon of fresh ginger grated
  10. 3 cloves of garlic chopped
  11. One can (8 oz) of water chestnuts diced
  12. Iceberg lettuce for serving

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Great Recipes

Poor Man’s “Crab” and Spaghetti

Being from South Jersey, I love crabs. They’re amazing but they’re not easy to get in the colder months. Not only that, even in the summer they’re usually market price depending on how the crabbing season is going and even the smallest of crabs can be expensive. My father makes an amazing crab and spaghetti and sometimes you’re just wishing for it but your ingredients aren’t readily available. For a good crab gravy, you MUST use real, fresh, blue claw crab meat. This recipe is my substitution for the winter months. I also make it in the summer when I just have a hankering for crab gravy but don’t have the time to go get some freshies.

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Great Recipes

Poor Man’s French Onion Chicken

This is literally the most juicy and moist chicken I have ever made. Even without the extras, I will start to make my chicken like this a lot more in hopes that the juiciness transpires in all my chicken recipes. Feel free to change up the spices used below. I don’t usually measure my spices for this recipe and just sprinkle enough to make sure each piece of chicken is thoroughly coated. I also use two HUGE chicken breasts cut in half to make four servings. Feel free to change the chicken servings to your desire. The recipe is very easy to increase or decrease to your needs. The ingredients are also pretty standard and inexpensive. YUMMY!

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