Chicken breasts cooked for 8 hours in a crock pot will be dry ands tringy.
I would mix the sauce ingredients together, with the green pepperand bring to a simmer in a frying pan, then I would brown the chicken breasts in another fry pan or on the grill ...just enough to make grill marks or brown a bit...put into the simmering sauce and cook for 15 to 20 minutes.
Ought to take you maybe 40 minutes all told.
Linda C

I don't think it will necessarily be a flop.

This sounds like a recipe for disaster. Lindac's idea sounds good. Make the sauce-brown the chicken until about 75% done and then simmer in sauce for a few minutes.Chicken breast takes very little time to cook especially if they are boneless.

I make sweet and sour chicken in the crockpot all the time. I don't think it will necessarily be a flop. Here are some tips for success - use all thighs or a mix of breasts and thighs--not the super-size breasts. Brown the meat first before putting in the crockpot. Don't cook for 8-10 hours, cook on low for 4-5 hours. I always start the dish on high til it gets up to temp and then turn down to low. Do not put the green peppers in the crockpot, green peppers turn bitter when slow cooked. Saute the green peppers in some canola or soy oil and add them before serving the chicken. Don't add the cornstarch at the start. When the chicken is done, take it out and add the cornstarch to thicken the sauce. I usually pour all the sauce ingredients of the crockpot into my braising pan to thicken with cornstarch. Then I add the chicken back in and serve the whole dish from the braising pan--I like it for presentation. I serve over brown rice--yum!

These tips work with all my crockpot chicken recipes--moroccan chicken and chicken cacciatore too. I get raves when I serve these dishes to guests, which is something I wasn't expecting for me preparing meat dishes since I am usually vegetarian when cooking for myself. The tips came from the Cooks Illustrated/America's Test Kitchen Cover and Bake Cookbook.

Good luck, and report back how it worked.

Update

When I got home from work it smelled pretty good in the house! The sauce (which had been a white color due to the corn starch) was brown and the chicken breasts were done through (they were fork tender). There was a lot of juice from the sauces and I did use a 20 oz can of pineapple but only added the juice and not the pineapple itself. I tasted it and then decided it needed more ginger. I added the green pepper and the actual pineapple chunks and set it to keep warm. I think it actually turned out ok, not FANTASTIC serve-it-to-company but better than a flop!

I work and so cooking on high and then turning it down to low, or pre cooking it before I start is not often possible. I'm trying to find recipes that are start to finish done when I walk in the door. I have fantastic luck with pulled pork bbq (I just add the shoulder roast, cover with water and turn to low for 8 hours) and taco chicken (chicken pieces, can of balck beans, taco seasonings and salsa). Those kind of recipes are great for me.

So not a flop, not cordon bleu, but a lot better than I thought at 9am this morning!

The ingredients sound yummy. I hesitated at the 8 hour cook time...

Glad it was edible!

Yeah, I usually do my chicken crockpotting on weekends, lol! But there's nothing like coming home to the smell and reality of a flavorful hot meal ready for you when you get home from work, IMHO!
Have you tried Opkikid's Shredded Beef? That's one of my all time favorites.

Slow Cooker Shredded Beef Tacos
1 1/2 pounds boneless beef chuck, cut into 3/4-inch cubes
3/4 cup bottled chunky medium-hot salsa
2 tablespoons chopped garlic
1 tablespoon (packed) dark brown sugar
1 tablespoon soy sauce
1/4 cup chopped fresh cilantro (optional)
1 tablespoon fresh lime juice (optional)
Combine the salsa, brown sugar and soy sauce and pour over the meat in the slow cooker insert. Cover and cook for 8 hours on LOW or 5 to 6 hours on HIGH, or until the meat is fork-tender. Shred the meat with two forks and stir in cilantro and lime juice if using.
Set out taco shells (I like small soft corn tortillas) and all the fixings.

If you like sweet and sour, you should try this next time - its really good. (I have one of those new FAST/HOT crock pots so I always cook everything on low.)

Crock Pot Lemon Chicken
Posted by: san_ (My Page) on Mon, Jul 26, 04 at 17:27

3# chicken pieces, dredged in seasoned flour (we like chicken thighs and I add a pinch of 5-spice powder to the flour, along with a little salt & pepper)
brown the chicken in a skillet (I usually skip that)
mix together in a crock pot:

6 oz can of lemonade
1 tsp balsamic vinegar
3 T brown sugar
3 T catsup
add the chicken and cook on high for 3 to 4 hours

I have a new crockpot (my 30 year old Rival bit the dust!) and I tried this today. Very easy and very good.

Crockpot Jambalya

4 chicken breasts, cut up
1 lg. onion, chopped
2 cloves garlic, minced
2 large carrots, sliced
2 cans diced Roma tomatos with juice (28 oz total)
oregano, basil, salt, pepper to taste.

Put all in pot and cook on low 5 hours. Add 1 lb cooked shrimp and 3 c. cooked brown rice. Cook another 15 minutes.

Too late to be helpful - but here is my 2¢ worth ....

I brown chicken first - and cook till nearly done - in electric fry pan

Sauce is made of minced garlic, vinegar, brown sugar, soy sauce

Pour sauce over chicken and cook slowly to allow thickening to happen - no need for corn starch.

If doing wings: it is less than a hour from start to finish