Sweet n Sour n Bbq Slow Cooked Chicken & Rice

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 404.2
  • Total Fat: 0.7 g
  • Cholesterol: 25.7 mg
  • Sodium: 1,297.7 mg
  • Total Carbs: 81.3 g
  • Dietary Fiber: 0.4 g
  • Protein: 11.9 g

View full nutritional breakdown of Sweet n Sour n Bbq Slow Cooked Chicken & Rice calories by ingredient
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A slight variation using store bought sauces... A slight variation using store bought sauces...
Number of Servings: 8


    5 Boneless, skinless chicken breasts (thawed)
    4 Green Chili Peppers (rough chopped)
    3 Green Onions (rough diced)
    3 Cloves Garlic (minced)
    2 bottles World Harbor Maui Mountain Sweet 'n Sour Sauce
    3/4 cup Chef's Review BBQ Sauce.


Thaw the chicken breasts. I use boneless, skinless breasts found in the freezer section of the grocery store. Rough chop the green chilis (removing seeds and veins). Rough dice the green onions. Mince the garlic cloves. I toss 'em all into a bowl and set them aside for a moment.

Pre-treat your crock pot with some non-stick cooking spray. Make a base at the bottom of the crock with your vegetables mixture. Next arrange the chicken breasts atop the vegetables. Pour your first bottle of the sweet n sour sauce over the chicken, add 3/4 cup of the BBQ sauce and finish it off with the second bottle of sweet n sour sauce. Cover and cook on high for about 3 to 4 hours (check with a thermometer to ensure the chicken is thoroughly cooked, apx 165 degrees F) or 6 to 8 hours on low.

Steam up some rice, I prefer 3 cups uncooked (which will make 6 cups once cooked) since I have a larger group of people for whom I usually prepare meals. This can be done about 1/2 an hour prior to the chicken's expected finish time so they coincide, however the rice will keep on warm in the rice cooker if you need a little extra cooking time for the poultry.

Number of Servings: 8

Recipe submitted by SparkPeople user TIMANTEC.

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