Crockpot Sweet and Sour Chicken

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.