Crock Pot Sweet and Sour Chicken is made with tender pieces of chicken smothered in a homemade sweet and sour sauce and cooked low and slow. Complete with chunks of pineapple and bell peppers, this slow cooker recipe will rival the flavor and freshness of your favorite takeout restaurant any day of the week!
Crock pot sweet and sour chicken is a takeout copycat recipe, much like chicken and broccoli stir fry or this easy orange chicken. It tastes just as you’d expect and it’s so easy to make – it’s a dish you can’t mess up!
With minimal prep time, it’s pretty much a hands-off recipe and because it’s all done in one pot, there is very little cleanup afterward.
Don’t get me wrong, I do love the occasional takeout. However, if it’s something I can whip up quickly and easily at home and control the ingredients and level of sodium in it, then I would much rather stay home!
To complete the meal, we usually serve it with a side of white rice, but you can go with anything from fried rice to a salad. Either way, you’ve got a delicious meal for busy weeknights, weekends, and anytime you are craving mouthwatering Asian-inspired flavors!
Why This Recipe Works
- It’s a dump-and-set recipe – You add everything to the crock pot at once, cover, and cook. It’s the best thing to come home to at the end of the day.
- Simple ingredients – The flavorful sweet and sour sauce is made with several seasonings and spices that you probably have in your cupboard.
- Foolproof! – It’s incredibly difficult to make a mistake with this recipe. The slow cooker does most of the work for you.
Ingredients Needed
- Chicken: Use boneless skinless chicken breasts. Trim any excess fat and cut them into 1-inch pieces.
- For the sauce: Chicken broth, brown sugar, white sugar, vinegar, lemon juice, soy sauce, tomato paste, garlic powder, ground ginger, and black pepper. It may sound like a lot, but believe me, one taste and it will all make sense!
- Cornstarch: This will help to thicken the sauce without using flour.
- Pineapple chunks: You’ll need about 2 cups of pineapple chunks. If using canned, drain them first otherwise the pineapple juice will add too much liquid.
- Veggies: Onion, red bell pepper, and green bell pepper cut into 1-inch chunks. Not only do they add flavor, but they add a pop of color as well.
- Rice: White or brown rice is the classic choice to serve with this sweet and sour chicken! Vegetable fried rice is also a popular option.
How to Make Crock Pot Sweet and Sour Chicken
Step 1: Add chicken to the bottom of the crock pot basin.
Step 2: Whisk the chicken broth, sugars, vinegar, lemon juice, soy sauce, tomato paste, garlic powder, ginger, and pepper together in a small bowl until combined.
Step 3: Pour the sauce over the chicken. Cover with a lid and cook on low for 5-7 hours.
Step 4: Make a slurry with the chicken broth and cornstarch. Stir it into the crock pot and toss in the diced pineapple, onion, and peppers. Cook for another 20-30 minutes until the sauce thickens and the fruit and veggies are slightly tender.
Recipe Tips
- Make it even more of a take-out experience by serving this dish in fun takeout containers and garnishing it with sesame seeds or sliced green onion. Chopsticks are optional 😉
- If you don’t have both white and brown sugar, feel free to use what you’ve got.
- Keep it low-carb and swap the rice for quinoa or cauliflower rice or serve it with a tossed salad or homemade coleslaw.
FAQs
Absolutely! Boneless skinless chicken thighs are dark meat so they tend to be even more flavorful and juicy!
I use distilled white vinegar, but you can use rice vinegar if preferred. Anything like apple cider vinegar or balsamic will alter the flavor.
Keep it stored in an airtight container in the fridge for up to 4 days. This has the potential for lots of leftovers which is great for quick and easy reheated dinners throughout the week!
More Crock Pot Recipes You’ll Love
- Slow Cooker Buffalo Chicken Dip
- Crock Pot Sweet and Sour Meatballs
- Crock Pot Cheeseburger Soup
- Crock Pot BBQ Beef Sandwiches
CrockPot Sweet and Sour Chicken
Ingredients
- 4 boneless skinless chicken breasts, cut into 1″ pieces
- 1 ½ cup chicken broth, divided
- ½ cup brown sugar
- ½ cup sugar
- ⅓ cup vinegar
- 3 Tablespoons lemon juice
- 3 Tablespoons soy sauce
- 3 Tablespoons tomato paste
- ½ teaspoon garlic powder
- ¼ teaspoon ground ginger
- ¼ teaspoon black pepper
- ½ cup cornstarch
- 2 cups pineapple chunks drained
- 1 onion cut into 1-inch pieces
- 1 green bell pepper, cut into 1-inch pieces
- 1 red bell pepper, cut into 1-inch pieces
- white or brown rice, for serving
Instructions
- Place diced chicken in the bottom of a crock pot.
- In a separate bowl, combine 1 cup chicken broth, brown sugar, granulated sugar, vinegar, lemon juice, soy sauce, tomato paste, garlic powder, ginger, and pepper. Whisk until well blended. Pour the mixture over the chicken, then cover and cook on low for 5-7 hours.
- Whisk together 1/2 cup chicken broth and 1/2 cup cornstarch until well blended. Add mixture into the crockpot. Then add diced pineapple, onion and bell peppers.
- Continue cooking for an additional 20-30 minutes until sauce thickens and the fruit and vegetables are slightly tender. Serve over rice, then enjoy!
