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Crock Pot Veggie and Chicken Recipe

Crock Pot Veggies and Chicken recipe which is a new family favorite. It's so simple and filled with your favorite veggies, pineapple and chicken!
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 45 minutes
Servings 5
Calories 505 kcal
Author Lil' Luna


  • 1 1/4 lb boneless skinless chicken cut into 1/2 inch strips
  • 2 tbsp soy sauce
  • 2 medium carrots sliced, about 3/4 cups
  • 8 oz pineapple chunks in unsweetened juice, drained, reserving juice
  • 2 cups rice (minute or long grain, your choice)
  • 1/2 cup sweet and sour sauce purchased of our yummy homemade sauce
  • 2 tsp cornstarch
  • 1 tsp ginger root paste
  • 1 cup snow peas fresh


  1. Mix chicken pieces and soy sauce together in a 4-quart crock pot. Stir in carrots and reserved pineapple juice, until well combined.

  2. Cover; cook on low setting for 4 to 5 hours.
  3. In the meantime, mix together ½ cup sweet-and-sour sauce, cornstarch, and ginger root in a small bowl. Stir into chicken mixture. Gently add in your pea pods, and pineapple chunks. Increase to high heat; cover and cook an additional 20-25 minutes or until pea pods are crisp-tender.
  4. Serve chicken over cooked rice (keep in mind that long grain rice takes at least 30 minutes to cook, so prepare accordingly).
Nutrition Facts
Crock Pot Veggie and Chicken Recipe
Amount Per Serving
Calories 505 Calories from Fat 27
% Daily Value*
Fat 3g5%
Cholesterol 72mg24%
Sodium 810mg35%
Potassium 693mg20%
Carbohydrates 83g28%
Fiber 2g8%
Sugar 20g22%
Protein 31g62%
Vitamin A 4345IU87%
Vitamin C 18.8mg23%
Calcium 50mg5%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.