Crockpot Sweet and Sour Chicken Recipe

Name: Crockpot Sweet and Sour Chicken Recipe
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Cuisine: Asian-inspired
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; salt and pepper, to taste; 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; cooked rice; sliced green onions

This incredibly mouthwatering Crockpot Sweet and Sour Chicken brings the flavors of your favorite takeout right to your dinner table with minimal effort. The tangy-sweet sauce perfectly coats tender chicken pieces and colorful vegetables, creating a satisfying meal that practically cooks itself. Just toss everything into your slow cooker, and you’ll have a restaurant-quality dinner waiting for you when you’re ready to eat!

Why You’ll Love This Recipe

Effortless Preparation: Just chop a few ingredients, mix the sauce, and your slow cooker does all the work!
Better Than Takeout: Get that perfect balance of sweet and tangy flavors without the restaurant price tag or excessive oil.
Family-Friendly: Even picky eaters love this dish! The familiar flavors and tender chicken are a hit with kids and adults alike.
No Babysitting Required: Unlike stovetop sweet and sour chicken, this recipe doesn’t require constant attention, freeing you up to handle other things while dinner cooks.

Ingredients You’ll Need

Boneless Skinless Chicken Breasts: The star protein that becomes wonderfully tender in the slow cooker. You could substitute thighs for even more juicy results.
Bell Peppers: Red and green add beautiful color contrast and sweet crunch. Feel free to add yellow or orange peppers for extra color!
Pineapple Chunks: Use the canned variety with juice—the fruit adds sweetness while the juice forms part of our sauce base. Make sure to get pineapple in 100% juice, not syrup.
Cornstarch: The key thickening agent that transforms the liquid into that glossy, restaurant-style sauce.
Honey: Provides natural sweetness and helps achieve that sticky glaze we all love in sweet and sour dishes.
Apple Cider Vinegar: Delivers the perfect tangy “sour” element that balances the sweetness.
Soy Sauce: Adds depth, umami, and that savory backbone to balance the sweet elements. Reduced-sodium is best for controlling salt levels.
Ketchup: Contributes both tanginess and a touch of sweetness, plus gives the sauce its distinctive reddish hue.
Garlic Powder & Ground Ginger: Essential aromatics that provide warmth and dimension without overwhelming the dish.
Rice: The perfect base to soak up all that delicious sauce. White rice is traditional, but brown rice works well too for a healthier option.
Green Onions: A fresh, crisp garnish that adds color and a mild onion flavor.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Protein Swaps

Try using pork tenderloin, cubed tofu, or even shrimp (add in the last 30 minutes of cooking) instead of chicken.

Veggie Additions

Carrots, onions, snow peas, or water chestnuts make excellent additions for extra texture and nutrition.

Spicy Version

Add a teaspoon of sriracha or red pepper flakes to the sauce for a sweet, sour, and spicy combination.

Pineapple Options

If you’re not a pineapple fan, substitute with mandarin oranges or simply omit and add a bit more honey and water.

How to Make Crockpot Sweet and Sour Chicken

Step 1: Prepare the Slow Cooker

Place the chicken pieces, red and green bell peppers, and the entire can of pineapple chunks with juice into your 5-6 quart slow cooker. Season with a light sprinkle of salt and pepper.

Step 2: Make the Sauce

In a mixing bowl, whisk together the cornstarch, honey, apple cider vinegar, soy sauce, ketchup, garlic powder, and ground ginger until completely smooth. Pour this sauce mixture evenly over the chicken and vegetables in the slow cooker.

Step 3: Cook

Cover the slow cooker and set it to cook on LOW for 3-4 hours or on HIGH for 1.5-2 hours. The chicken should be tender and cooked through when done.

Step 4: Stir Midway

Gently stir the chicken and sauce mixture halfway through cooking to ensure everything cooks evenly and is well-coated with the sauce.

Step 5: Final Adjustments

Once cooking is complete, taste the sauce and adjust the seasoning with additional salt and pepper if needed. Let the dish sit uncovered for 5-10 minutes—the sauce will continue to thicken as it cools slightly.

Step 6: Serve

Scoop the sweet and sour chicken over freshly cooked rice and garnish with sliced green onions.

Pro Tips for Making the Recipe

Cut Chicken Uniformly: Keep chicken pieces roughly the same size (about 1-inch cubes) so they cook evenly.
Don’t Overcook: Chicken can become dry if cooked too long, even in a slow cooker. Stick to the recommended times and check for doneness at the minimum cooking time.
Thicker Sauce: If you prefer an extra-thick sauce, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the slow cooker during the last 30 minutes of cooking.
Fresh Ginger Substitution: If you have fresh ginger on hand, substitute the ground ginger with 1 tablespoon of freshly grated ginger for brighter flavor.
Pineapple Tip: If cutting fresh pineapple, save the juice to add to the sauce—it adds authentic flavor that canned sometimes lacks.

How to Serve

Perfect Pairings

Serve your sweet and sour chicken over fluffy white rice or brown rice. For a lower-carb option, cauliflower rice works beautifully too.

Garnish Ideas

Besides green onions, consider topping with toasted sesame seeds, crushed peanuts, or fresh cilantro for extra flavor and visual appeal.

Complete the Meal

Pair with steamed broccoli, a simple Asian-inspired slaw, or spring rolls for a complete takeout-style dinner at home.

Make It Fancy

For entertaining, serve in hollowed-out pineapple halves for a stunning presentation that will impress your guests.

Make Ahead and Storage

Storing Leftovers

Transfer cooled leftovers to an airtight container and refrigerate for up to 3-4 days. The flavors actually improve overnight as they meld together!

Freezing

This dish freezes exceptionally well. Store in freezer-safe containers for up to 3 months. Freeze the chicken mixture separate from rice for best results.

Reheating

For refrigerated leftovers, reheat in the microwave for 2-3 minutes, stirring halfway through. For frozen portions, thaw overnight in the refrigerator before reheating. Add a splash of water if the sauce has thickened too much.

Meal Prep

Make a double batch and portion into individual containers with rice for ready-made lunches throughout the week.

FAQs

Can I use frozen chicken for this recipe?

For food safety reasons, it’s best not to use frozen chicken directly in the slow cooker as it may spend too long at temperatures that promote bacterial growth. Instead, thaw your chicken completely in the refrigerator before adding it to the crockpot. This ensures even cooking and proper food safety.

My sauce is too thin. How can I thicken it?

If your sauce needs thickening after cooking, mix 1 tablespoon cornstarch with 2 tablespoons cold water to create a slurry. Add this to the slow cooker, stir well, and cook on HIGH for an additional 15-20 minutes with the lid off. Remember that the sauce will continue to thicken as it cools.

Can I cook this for longer than the recipe suggests?

While slow cookers are designed for long cooking times, chicken breast can become dry if cooked too long. If you need an extended cook time, consider using chicken thighs instead, which stay tender longer, or program your cooker to switch to the WARM setting after the recommended cooking time.

Is this recipe gluten-free?

To make this recipe gluten-free, simply substitute tamari or certified gluten-free soy sauce for the regular soy sauce. Always check your other bottled ingredients as well, particularly the ketchup, to ensure they don’t contain hidden gluten.

Final Thoughts

This Crockpot Sweet and Sour Chicken brings all the joy of takeout with none of the fuss. I love how the slow cooking process allows the flavors to meld beautifully, creating that perfect sweet-tangy balance that keeps everyone coming back for seconds. It’s become my go-to for busy weeknights when I want something delicious but don’t have time to stand over the stove. Give it a try—I’m certain it will become a regular in your dinner rotation too!

Crockpot Sweet and Sour Chicken Recipe

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Author: Lisa
Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes
Yield: 4 servings 1x
Category: Main-course
Method: Slow Cooking
Cuisine: Asian-inspired
Diet: Gluten Free

Print Recipe

Description

This Crockpot Sweet and Sour Chicken is a healthy, easy, and flavorful takeout-inspired meal you can make at home! Juicy chicken breasts are slow-cooked with bell peppers and pineapple, in a tangy sweet and sour sauce, all served over fluffy rice for a family-friendly dinner.

Instructions

Prepare the Slow Cooker: Place the chicken pieces, red and green bell peppers, and the entire can of pineapple (including juice) into a 5-6 quart slow cooker. Season with a pinch of salt and pepper.
Mix the Sauce: In a bowl, whisk together the cornstarch, honey, apple cider vinegar, soy sauce, ketchup, garlic powder, and ground ginger until smooth and well-combined.
Add the Sauce: Pour the prepared sauce evenly over the contents in the slow cooker.
Slow Cook: Cover and cook on LOW for 3-4 hours or on HIGH for 1.5-2 hours. The chicken should be cooked through and tender. Gently stir the chicken and sauce halfway during the cooking time.
Season and Serve: Once cooked, taste and season with extra salt and pepper if needed. The sauce will continue to thicken as it sits. Serve the sweet and sour chicken over cooked rice and garnish with sliced green onions. Enjoy!