slow cooker sweet and sour chicken recipe

Written ByJenny Smyth Posted on
slow cooker sweet and sour chicken recipe
Jump to Recipe Jump to Video Print Recipe

The Best slow cooker sweet and sour chicken recipe

I’ve been making this slow cooker sweet and sour chicken recipe for years, and it never fails to impress my family. It’s a perfect dish for any occasion, whether we’re having a casual weeknight dinner or a special gathering with friends.

The sweet and sour flavors are a match made in heaven, and the fact that it’s cooked in a slow cooker makes it so easy to prepare. I love how the chicken turns out tender and juicy, and the sauce is always tangy and slightly sweet.

My kids adore this dish, and they’re always asking for seconds. I’ve even started making it for potlucks and family gatherings, as it’s always a crowd-pleaser.

The best part is that this recipe is incredibly easy to make, requiring only a few ingredients and minimal prep time. I’ve experimented with different variations over the years, but the original recipe remains my favorite.

The key to this dish is using high-quality ingredients, such as fresh vegetables and real sugar. It may seem like a small detail, but trust me when I say that it makes all the difference in the flavor department.

I also appreciate how healthy this dish is, with lean protein from the chicken, fiber from the vegetables, and a hint of sweetness from the sugar. This slow cooker sweet and sour chicken recipe has become a staple in our household, and I’m confident that it will become one in yours too.

Slow Cooker Sweet and Sour Chicken

Slow Cooker Sweet and Sour Chicken

4.7 from 1717 votes

This slow cooker sweet and sour chicken features tender chicken pieces in a tangy and sweet sauce with colorful bell peppers and pineapple. It is an easy set-and-forget meal that delivers bold flavors with minimal effort.

Prep Time15 mins
Cook Time4 hours
Resting Time0 mins
Total Time4 hours 15 mins
Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Chicken

1.5 pounds boneless skinless chicken thighs, cut into 1-inch pieces
1/2 cup cornstarch
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons vegetable oil

For the Sauce

1/2 cup ketchup
1/3 cup rice vinegar
1/4 cup brown sugar, packed
3 tablespoons soy sauce
2 cloves garlic, minced
1 teaspoon grated fresh ginger

For the Vegetables and Finish

1 red bell pepper, cut into 1-inch pieces
1 green bell pepper, cut into 1-inch pieces
1 cup pineapple chunks (fresh or canned, drained)
2 tablespoons cornstarch mixed with 2 tablespoons cold water (slurry)
Cooked white rice for serving
Sliced green onions for garnish

👨‍🍳Directions

1In a large bowl, combine the chicken pieces with cornstarch, salt, and pepper.
2Toss until all pieces are evenly coated.
3Heat vegetable oil in a large skillet over medium-high heat until shimmering, then add the chicken in a single layer.
4Cook for 3 to 4 minutes per side until golden brown, working in batches if needed to avoid crowding the pan.
5While the chicken browns, whisk together the ketchup, rice vinegar, brown sugar, soy sauce, minced garlic, and grated ginger in a small bowl until smooth.
6Transfer the browned chicken pieces to the slow cooker and pour the sauce over the top, stirring gently to coat each piece.
7Cover the slow cooker with its lid and cook on low heat for 3 hours, until the chicken is tender and cooked through.
8After 3 hours, add the red and green bell pepper pieces and pineapple chunks to the slow cooker.
9Stir to combine, then cover and continue cooking on low for another 30 minutes, until the peppers are crisp-tender.
10The sauce will appear thin at this point.
11In a small bowl, stir together the cornstarch and cold water to form a slurry.
12Pour the slurry into the slow cooker and stir well.
13Increase the heat to high and cook uncovered for 15 to 20 minutes, stirring occasionally, until the sauce thickens to a glossy, syrupy consistency that coats the back of a spoon.
14Serve the sweet and sour chicken immediately over steamed white rice.
15Garnish with sliced green onions for a fresh finish.
16The dish is best enjoyed hot, with the sauce clinging to each piece of chicken and vegetable.

🔧Equipment

Slow cooker (6-quart or larger)
Large skillet
Mixing bowls
Whisk
Cutting board
Knife
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 12g💛Saturated Fat: 3g❤️Cholesterol: 95mg🧂Sodium: 720mg🌾Total Carbs: 42g🥦Dietary Fiber: 2g🍬Sugars: 18g🥩Protein: 25g

📝Notes

For a thicker sauce, let the slurry cook for the full 20 minutes. You can substitute chicken breasts for thighs, but reduce the initial cook time to 2.5 hours to prevent dryness. Add the slurry gradually if you prefer a less thick sauce.

Watch Video Of How Slow Cooker Sweet and Sour Chicken Works

This slow cooker sweet and sour chicken recipe is always a good idea for any occasion because it is easy to prepare and pleases a crowd. I love that I can make it ahead of time and it stays warm in the slow cooker for serving. It works perfectly for family gatherings, weeknight dinners, or even casual parties.

For storage let the chicken cool completely then transfer it to an airtight container and keep it in the fridge for up to four days. To reheat just warm it in the microwave or on the stovetop with a splash of water to loosen the sauce. You can also freeze the cooked dish for up to three months.

When you are ready to serve again thaw it overnight in the fridge and reheat gently. I like to serve this over steamed rice with a side of steamed broccoli or a simple green salad. The leftovers taste even better the next day as the flavors meld together.

❓ Frequently Asked Questions About Slow Cooker Sweet and Sour Chicken

Q1: What type of chicken should I use for this recipe?

I recommend using boneless, skinless chicken breasts or thighs for this recipe. You can also use a combination of both if you prefer.

Similar Posts