Crockpot Sweet and Sour Chicken

Crockpot Sweet and Sour Chicken

Easy slow cooker sweet and sour chicken with tender chicken pieces, vibrant vegetables, and a sticky tangy-sweet sauce that beats takeout every time.

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Prep Time 10

Cook Time 3

Total Time 3 10

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: American, Asian

Calories: 388

Ingredients Equipment Method Notes

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
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 for serving
sliced green onions for garnish

Equipment

5-6 quart slow cooker
mixing bowl
whisk

Method

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, apple cider vinegar, soy sauce, ketchup, garlic powder, and ginger until smooth and lump-free. 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 to distribute the sauce evenly and prevent any pieces from drying out.
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!

Notes

Can substitute chicken with pork or shrimp. Try using different vegetables like onions, carrots, or snow peas. Add red pepper flakes or sriracha for heat. Store leftovers in refrigerator for up to 4 days or freeze for up to 3 months.