Crock Pot Sweet and Sour Chicken


  • 2 to 2 1/2 pounds chicken breast, boneless, skinless - cut into 1 inch bite size pieces
  • 1 cup apricot preserves
  • 1/2 cup chili sauce
  • 1/2 cup crushed pineapple (liquid drained)

Spray crock pot with non-stick cooking spray.  Place chicken in a single layer in bottom of crock pot. Mix the remaining ingredients (apricot preserves, chili sauce and pineapple), pour over chicken.  Cook on high for 4 to 5 hours, or on low for 6 to 8 hours. Each crock-pot cooks differently, so cooking times may vary. Serve over rice and with your favorite vegetable, like steamed broccoli. Enjoy! 

Note: Fresh chicken breasts are best. Frozen chicken  breasts are often filled with a lot of  liquid. 

Tip: For more kick, you can add a little crushed red pepper flakes to the sauce.