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.

Crockpot Sweet and Sour Chicken 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.

Ingredients

Units Scale

Main 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

For the Sauce

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

For Serving

cooked rice
sliced green onions

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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!

Notes

You can substitute chicken thighs for breasts if desired, for a juicier result.
Adjust the sweetness by adding more or less honey to taste.
For extra tang, add a splash more vinegar or pineapple juice at the end.
Serve with steamed broccoli or snap peas for extra veggies.
The leftovers keep well in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1/4 of recipe (without rice)
Calories: 335
Sugar: 24g
Sodium: 714mg
Fat: 3g
Saturated Fat: 0.7g
Unsaturated Fat: 2.3g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 2g
Protein: 29g
Cholesterol: 72mg