Crock Pot Sweet and Sour Chicken Legs

It's that time of the year again where many families with kids sports seasons are in full swing.  It is hard to cook dinner and eat as a family when there are mid week games and practices.  This is the time of year when having a crock pot is very practical.  When you prepare your meals in the crock pot you can prepare them earlier in the day.  The food will be ready at dinner time before practice or after practice and members of the family can have a hot meal ready to eat when they get a chance even if they only have just a few minutes to eat.

Chicken is something that is always very versitile and easy to cook in the crock pot.  I have a super easy chicken dish for you.  You can serve it with some rice that you cook ahead of time.  Just heat the rice up in the microwave and pour the chicken over top. This dish tastes great with some pinapple on the side.  If you want to add a little fiber to the mix add some thick tomato slices and thick slices of green pepper.

This dish does take a little prep work to make the sauce but it is quick and easy.

Crock Pot Sweet and Sour Chicken Legs

To make the sauce you will need:

1 cup of sugar

1 cup apple cider vinegar

1/2 cup ketchup

2 tblespoons reduced sodium soy sauce

1 teaspoon or 1 boulion cube chicken flavored

In a sauce pan, combine the sugar, vinegar, ketchup, soy sauce, and bouillon. Stirring frequently bring the mixture to a boil and continue stirring until the sugar is completely disolved. 

You will then need 8 chicken legs.  You can remove the skin or leave it on your choice.  You can use frozen chicken or defrosted (see below).

Add the chicken legs to the crock pot and pour the sauce over top of them making sure they are evenly coated. If you are adding tomato slices or green pepper slices or both you can add them in now as well.  You can even throw a cup of cubed pinapple pieces in if you like. 

Cover and cook the chicken on low for 4 hours if you are using defrosted chicken.  If you need more time for the chicken to cook while you are at work use frozen and cook on low for about 8 hours. 

Before you are ready to serve remove the chicken and the tomatoes, peppers, or pinapple if you have added them from the crock pot and place it aside.  Pour all the juices in to a sauce pan and add 6 tablespoons of corn starch and 1/2 cup of water. Wisk until sauce thickens up a bit. This should take about 2 minutes. 

If serving with rice place chicken over the rice and pour the sauce all over the chicken and serve.