Slow Cooker Sweet and Sour Chicken

A black plate with white rice topped with sweet and sour chicken recipe, featuring pieces of chicken, red and green bell peppers, pineapple, and onion, garnished with sesame seeds and chopped green onions. Chopsticks and a striped napkin are beside the plate.

5 from 2 votes

Slow Cooker Sweet and Sour Chicken

This Slow Cooker Sweet and Sour Chicken is the ultimate dump-and-go dinner! Dice chicken, colorful bell peppers, and pineapple simmer in a tangy-sweet sauce that thickens into takeout-style perfection while you go about your day.

Course: Main Course

Cuisine: Chinese

Servings:

Author: Carrie Barnard

Cost: $16.41, $2.74 per Servings

Ingredients

1 ½ pounds Chicken Breasts (cut into bite size pieces)
1 Onion (peeled and cut into large pieces)
½ cup Ketchup
3 Tablespoons Soy Sauce
2 cloves Garlic (minced (or 2 teaspoons minced garlic))
½ teaspoon Ground Ginger
½ cup Honey
½ cup White Wine Vinegar
3 Tablespoons Cornstarch
¼ cup Cold Water
1 Red Bell Pepper (cut into large pieces)
1 Green Bell Pepper (cut into large pieces)
1 Yellow Bell Pepper (cut into large pieces)
15 oz. Pineapple in Chunks in juice

Instructions

Place 1 ½ pounds chicken breasts cut into bite size pieces and 1 onion peeled and cut into large pieces into the crock pot. Add ½ cup ketchup, 3 tablespoons soy sauce, 2 cloves minced garlic (or 2 teaspoons minced garlic), ½ teaspoon ground ginger, ½ cup honey, ½ cup white wine vinegar, and the juice from the 15 oz. can of pineapple.
Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the chicken is cooked through.
In a small bowl, whisk together 3 tablespoons cornstarch and ¼ cup cold water until smooth.
Stir the cornstarch mixture into the crock pot along with 1 red bell pepper cut into large pieces, 1 green bell pepper cut into large pieces, 1 yellow bell pepper cut into large pieces, and the pineapple chunks from the can.
Cover and cook on high for 30-40 minutes until the peppers are tender.
Serve warm as is or over rice and enjoy!

Video

Notes

I use chicken breasts for this recipe, but you can use boneless, skinless chicken thighs if you prefer.

I add the peppers and pineapple into the crock pot as I prefer them to still be firm and crunchy. If you like softer peppers, you can add them at the beginning of the cooking time with the chicken.

Refrigerate any leftovers in an airtight container for up to 5 days.

Nutrition