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Sweet and Sour Chicken (to die for!) Mels Kitchen Cafe blog

Sweet and Sour Chicken (to die for!) with Coconut Oil and a Slow Cooker

We have some tough old roosters in the freezer. They are somewhat tasteless, but not with this recipe and a slow cooker!

We throw a whole frozen chicken in our slow cooker on low the night before, then take the meat off the bones to make this, but of course the easier way is to use chicken breasts.

Coconut Oil Sweet & Sour Rooster (to die for)

Mel runs
Mel says:
Update 6/2012: Easily the most popular recipe on my blog, this sweet and sour chicken is a miracle of a dish.

My husband, Brian, requests it for his birthday, Father’s Day and any other day he has the craving (which seriously would be every day if I was willing to make it that often). Invented on a college budget more than ten years ago, it is absolutely divine and remains one of our family favorites. A million percent better than any takeout, the chicken bakes up tender with a beautiful crust and is coated perfectly with the sweet and tangy flavors of the sauce. Over the years, I’ve barely changed the recipe – but thanks to your comments, I have added a few tidbits to help make the whole coating-and-cooking chicken thing a bit less messy. Make this!

You’ll love it, I promise.”


Yield: Serves 4-6

Note: if you like extra sauce, double the sauce ingredients – pour half over the chicken and follow the recipe instructions; pour the other half in a small saucepan and cook the sauce on the stovetop at a simmer for 8-10 minutes until it reduces and thickens. Serve it on the side of the chicken.
  • 3-4 boneless, skinless chicken breasts (about 1 kg)
  • Salt and pepper
  • 1 cup cornstarch
  • 2 large eggs, beaten
  • 1/4 cup canola, vegetable or coconut oil

Mel's Family: Mel's Kitchen Cafe Blog
Mel and Brian’s Family in the USA. She says, I reside in the cold tundra of Northern Minnesota with my brood of five children, four boys and The Princess, and my hard-working husband.

To find out more, take a look at Mel’s Kitchen Cafe blog,

This recipe summary was posted by Neil Smith, Wholefood Enthusiast at Camp Coconut.

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