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.
Servings: 6
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 the chicken, onion, ketchup, soy sauce, garlic, ground ginger, honey, white wine vinegar and the juice from the can of pineapple into a crock pot.
- Cover and cook on low for 5-6 hours or on high for 3 hours until the chicken is cooked through.
- In a small bowl, whisk together the cornstarch or cold water until the cornstarch is dissolved.
- Stir this mixture, peppers and pineapple into the crock pot.
- 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
Calories: 326kcal | Carbohydrates: 50g | Protein: 27g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 823mg | Potassium: 757mg | Fiber: 2g | Sugar: 40g | Vitamin A: 907IU | Vitamin C: 88mg | Calcium: 37mg | Iron: 1mg
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