I’m officially obsessed with this Crockpot sweet and sour chicken, especially when I’m craving takeout!
I threw it together this morning, and by dinnertime, my kitchen smelled like a gourmet Chinese restaurant. The chicken was so tender, it practically melted in my mouth, and that sauce? Let’s just say I may have licked the plate (don’t judge)!
The best part is how the pineapple chunks add little bursts of sweetness that perfectly balance out the tanginess.
Trust me, this beats takeout any day of the week.
Why You’ll Love This Crockpot Sweet and Sour Chicken
Effortless Cooking: Simply combine the ingredients in a slow cooker, set the timer, and let it work its magic. Minimal hands-on time makes it perfect for busy days.
Sweet and Tangy Flavor: The recipe has a perfect balance of tangy and sweet flavors. Tender chicken and vibrant vegetables create a mouthwatering dish.
Crowd-Pleaser: This takeout copycat is always a hit with everyone who tries it.
Convenient Leftovers: This recipe makes enough for leftovers, which can be easily reheated for a quick and delicious meal.
Ingredients
- Boneless, Skinless Chicken Breasts: They’re lean, protein-packed, and oh-so-tender when slow-cooked to perfection.
- Red and Green Bell Peppers: Vibrant veggies add a satisfying crunch and a pop of color to every bite.
- Pineapple Chunks in 100% Juice: Sweet, juicy morsels bring tropical flavor to the party.
- Sweet and Sour Sauce: It creates a sticky, irresistible sauce with the perfect balance of sweet and tangy.
- Salt and Pepper: The classic seasoning duo enhances all the flavors in this dish.
- Cooked Rice and Sliced Green Onions: Fluffy, fragrant rice serves as the perfect base. And fresh green onions add a final flourish of flavor and freshness.
How to Make Crockpot Sweet and Sour Chicken
Skip takeout and make this easy dish at home!
1. Prepare the ingredients. Place the chicken pieces, bell peppers, and entire can of pineapple (with juice) into a 5-6 quart slow cooker. Season with a pinch of salt and pepper.
2. Make the sauce. In a bowl, whisk together the cornstarch, honey, vinegar, soy sauce, ketchup, garlic powder, and ginger until smooth. Pour the sauce over the chicken and vegetables in the slow cooker.
3. Slow cook. Cover and cook on LOW for 3-4 hours or on HIGH for 1.5-2 hours until the chicken is cooked through and tender. Gently stir the chicken and sauce halfway through cooking.
4. Adjust the seasoning. Once done, taste and season with additional salt and pepper if needed. The sauce will thicken as it sits.
5. Serve. Serve the sweet and sour chicken over cooked rice and garnish with sliced green onions. Enjoy!
Tips for the Best Crockpot Sweet and Sour Chicken
Make your chicken truly restaurant-worthy with these simple tricks.
- Choose the best chicken. Use boneless, skinless chicken breasts or thighs for the best texture and flavor.
- Keep things uniform. Cut the chicken and vegetables into similar-sized pieces to ensure even cooking.
- Thicken it up. The cornstarch helps thicken the sauce, creating a glossy and luscious coating.
- Give it a little stir. Gently stir the contents of the slow cooker halfway through cooking to distribute the sauce evenly.
- Spice it up. Add red pepper flakes or sriracha for a spicy kick, if desired.
- Experiment and have fun. Try using different vegetables like onions, carrots, or snow peas for variety. You can also substitute the chicken with pork or shrimp.
- Make it a feast. Serve the sweet and sour chicken over steamed rice, quinoa, or noodles. Garnish with sliced green onions and sesame seeds for added flavor and texture.
How to Store
Leftover chicken is perfect for meal prep throughout the week. Follow these steps to store it.
To Store: Place the cooled sweet and sour chicken in an air-tight container and refrigerate for up to 4 days. Ensure the container is sealed tightly to maintain freshness.
To Freeze: Transfer the cooled chicken to a freezer-safe container or zip-top bag, removing as much air as possible. Freeze for up to 3 months and thaw in the refrigerator before reheating.
To Reheat: Reheat the chicken in a microwave-safe dish on medium power for 2-3 minutes, stirring halfway through. Or, warm it in a saucepan over medium heat until heated through.
Crockpot Sweet and Sour Chicken
4
servings10
minutes4
hours388
kcalThis easy Crockpot sweet and sour chicken is even better than takeout! With just a few key ingredients, you have a dump-and-go meal the family will love.
Ingredients
1.5 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
1 red bell pepper, cut into 1-inch pieces
1 green bell pepper, cut into 1-inch pieces
1 (20-ounce) can pineapple chunks in 100% juice, undrained
1/4 cup cornstarch
1/3 cup honey
1/3 cup apple cider vinegar
1/4 cup reduced-sodium soy sauce
1/4 cup ketchup
1 teaspoon garlic powder
1 teaspoon ground ginger
salt and pepper to taste
cooked rice and sliced green onions for serving
Instructions
- Place the chicken pieces, bell peppers, and entire can of pineapple (with juice) into a 5-6 quart slow cooker. Season with a pinch of salt and pepper.
- In a bowl, whisk together the cornstarch, honey, vinegar, soy sauce, ketchup, garlic powder, and ginger until smooth. Pour the sauce over the chicken and vegetables in the slow cooker.
- Cover and cook on LOW for 3-4 hours or on HIGH for 1.5-2 hours, until the chicken is cooked through and tender. Gently stir the chicken and sauce halfway through cooking.
- Once done, taste and season with additional salt and pepper if needed. The sauce will thicken as it sits.
- Serve the sweet and sour chicken over cooked rice and garnish with sliced green onions. Enjoy!
Pineapple comes in various sizes. What size is used in this dish???
Hi, Patricia!
It should be a 20-ounce can. I’ve updated the recipe to include that. Thanks for catching it!
I’m so embarrassed!!
I don’t know how to use a meat thormater! There I said it (can’t spell it either).
Every single one has stumped me. I have 2 old fashioned one. After I use them once they are stuck on the previous reading.
I have 3 different digital ones that do the
thing! What it the name of onion rings am I doing wtong?? Please help it you can
Hi, Patricia!
So, I’ll be honest. I’ve never used a non-digital meat thermometer, but my grandmother used to. And sometimes, she’d have to recalibrate hers. To do that, you fill a glass with ice water, then test the thermometer. It should read 32 degrees Fahrenheit. If it doesn’t, it needs calibrating. Typically, you do that with pliers. Use them to adjust the little…. dial-like thing (it has a name, but I can’t remember what it is). Twist it and test it again. Keep going until the ice water reading is 32 degrees.
As for your digital ones, though. You should just be able to turn them off to reset them.
For most of them, you’ll use the same button to turn them off as you do to turn them on. However, you may have to keep it held down longer. (Mine takes about 3 seconds.) Once you turn it back on, it should reset.
If that doesn’t work, I’d say your meat thermometers just aren’t working properly. However, that seems unlikely with THREE different digital ones. You can use the ice water test on them to check that they’re working, as well.
I tried it but it didn’t come out like your picture, but the flavor was really good 😋. Don’t know what I did wrong.
My recipes always taste better than they look. :-p
That’s why I have absolutely NOTHING to do with the pictures on this site. Haha. It usually tastes great, but I’m just not as good on presentation as Kim. As long as it tastes good, that’s all that matters! <3