This Crockpot Sweet and Sour Chicken is a magical, effortless dinner that cooks itself. The slow cooker transforms simple ingredients into tender chicken with a perfectly balanced glossy sauce. It’s a family favorite that delivers restaurant-quality flavor with set-it-and-forget-it convenience.
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Why You’ll Love This Crockpot Sweet and Sour Chicken
- Hands-off cooking: Just prep, set, and let the slow cooker do the work.
- Perfect flavor balance: A complex, tangy-sweet sauce that isn’t overly sweet.
- Highly adaptable: Easily swap veggies based on what you have on hand.
- Ideal texture: Tender, fall-apart chicken and glossy, clingy sauce.
Ingredients & Tools
- 1.5 lbs boneless, skinless chicken thighs (or breasts)
- 1 large red bell pepper, chopped
- 1 large green bell pepper, chopped
- 1 medium yellow onion, chopped
- 1 cup pineapple chunks (canned in juice, reserve ½ cup juice)
- ½ cup ketchup
- ⅓ cup rice vinegar
- ¼ cup low-sodium soy sauce
- 3 tbsp brown sugar
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp cornstarch
- 2 tbsp cold water
- 2 green onions, sliced (for garnish)
- Toasted sesame seeds (for garnish)
Tools: A 5-6 quart slow cooker, a small mixing bowl, and a whisk.
Notes: Don’t skip the fresh ginger and garlic—they add a fragrant, aromatic base that really elevates the sauce. And using chicken thighs is my little secret; they stay incredibly moist and flavorful during the long cooking time, though breasts work fine too if you prefer leaner meat.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 28 g |
| Fat: | 8 g |
| Carbs: | 32 g |
| Fiber: | 3 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 4 hours (Low) | Total Time: 4 hours 15 minutes
Before You Start: Tips & Ingredient Notes
- Chicken thighs vs. breasts? I highly recommend thighs for this recipe. They have more fat, which means they withstand the long, slow cooking without drying out. The result is exceptionally tender, juicy meat that shreds easily. If you use breasts, reduce the cooking time by about an hour to prevent them from becoming tough.
- Can I use fresh pineapple? Absolutely! Fresh pineapple will give you a brighter, slightly tangier flavor. Just make sure to juice it to get that ½ cup of liquid for the sauce. The chunks themselves will break down a bit more than canned, but the taste is wonderful.
- What if I don’t have rice vinegar? Apple cider vinegar is the best substitute here—it has a similar mild acidity. White vinegar can work in a pinch, but it’s much sharper, so you might want to use a tablespoon less and adjust to taste at the end.
- Why add the cornstarch slurry at the end? Adding the cornstarch mixed with cold water at the end allows you to control the thickness of the sauce perfectly. If you add it at the beginning, the sauce can become too thick and gloppy as it cooks down.
How to Make Crockpot Sweet and Sour Chicken
Step 1: Start by prepping your vegetables. Chop the red and green bell peppers and the yellow onion into roughly 1-inch pieces—you want them substantial enough to hold their shape. Mince the garlic and grate the ginger. This is honestly the most labor-intensive part, and it’s over in just a few minutes.
Step 2: In a small bowl, whisk together the sauce ingredients. That’s the ketchup, rice vinegar, soy sauce, brown sugar, reserved ½ cup of pineapple juice, minced garlic, and grated ginger. Whisk it until the sugar has dissolved and the mixture is smooth. You’ll notice the aroma is already fantastic—tangy, sweet, and savory all at once.
Step 3: Place the chicken thighs in the bottom of your slow cooker. They can be snug, but try not to stack them too much. Scatter the chopped bell peppers and onion over and around the chicken. Then, pour the sauce evenly over everything. Don’t stir it at this point—just let the sauce settle over the ingredients.
Step 4: Cover and cook on LOW for 3.5 hours. I don’t recommend the high setting for this recipe, as the gentle heat is what makes the chicken so tender. Your kitchen will start to smell amazing around the 2-hour mark… the wait is the hardest part!
Step 5: After 3.5 hours, carefully remove the lid. The chicken should be cooked through and very tender. Using two forks, shred the chicken directly in the slow cooker. It should pull apart with almost no effort.
Step 6: Now, add the pineapple chunks. Gently stir them into the chicken and vegetable mixture. Re-cover the slow cooker and let it cook for another 30 minutes on LOW. This allows the pineapple to heat through and release a little more of its juice without becoming mushy.
Step 7: For the final step, make a cornstarch slurry by whisking the 2 tablespoons of cornstarch with 2 tablespoons of cold water in a small bowl until it’s completely smooth with no lumps. Stir this slurry into the slow cooker. Replace the lid and cook for another 15-20 minutes, until the sauce has thickened and become glossy. You’ll see the transformation—it goes from a thin broth to a lovely, clingy sauce.
Step 8: Give everything one final stir, then serve immediately over fluffy rice. Garnish with sliced green onions and a sprinkle of toasted sesame seeds for a pop of color and a nutty finish.
Storage & Freshness Guide
- Fridge: Cool completely and store in an airtight container for up to 3 days.
- Freezer: Freeze for up to 2 months; note that peppers will soften upon thawing.
- Reviving: Reheat gently on the stovetop or in the microwave, adding a splash of water if needed.
Serving Suggestions
Complementary Dishes
- Steamed jasmine rice — Its delicate floral scent and fluffy texture are the perfect neutral base to soak up all that glorious sweet and sour sauce.
- Simple cucumber salad — Thinly sliced cucumbers with a quick rice vinegar dressing provide a cool, crisp, and refreshing contrast to the rich, tangy chicken.
- Vegetable spring rolls — A few crispy, savory spring rolls on the side turn this meal into a full-on Asian-inspired feast that feels extra special.
Drinks
- Iced green tea — Its light, slightly grassy flavor cleanses the palate between bites and complements the sweet and tangy notes without overpowering them.
- A light lager or pilsner — The crisp, carbonated bite of a cold beer cuts through the richness of the sauce and is just incredibly satisfying.
- Ginger ale or ginger beer — The spicy kick of ginger mirrors the fresh ginger in the dish, creating a harmonious and refreshing pairing, especially for a non-alcoholic option.
Something Sweet
- Mango sorbet — This is a fantastic, light way to end the meal. The tropical mango flavor echoes the pineapple in the main dish and feels wonderfully refreshing.
- Fortune cookies — It’s a classic for a reason! They’re fun, crunchy, and just sweet enough to provide a little final treat without being too heavy.
- Pineapple upside-down cake — If you want to double down on the pineapple theme, a single, warm slice of this retro cake is a truly decadent and fitting finale.
Top Mistakes to Avoid
- Mistake: Overcooking the chicken. Even in a slow cooker, chicken can become dry and stringy if left for too long. Stick to the 4-hour mark on low for thighs (3 hours for breasts) for perfect texture.
- Mistake: Adding the pineapple too early. If you add the pineapple chunks at the beginning, they will completely disintegrate into the sauce during the long cook. Adding them in the last 30 minutes ensures they stay intact and retain their bright flavor.
- Mistake: Skipping the cornstarch slurry. The sauce will be very thin and soupy without this final step. The slurry is essential for creating that classic, glossy, restaurant-style sauce that coats the chicken and rice.
- Mistake: Using hot water for the cornstarch slurry. Always use cold water. Hot water will cause the cornstarch to clump up instantly, creating lumps in your sauce that are very difficult to get rid of.
Expert Tips
- Tip: Brown the chicken first for deeper flavor. If you have an extra 10 minutes, sear the chicken thighs in a hot skillet until golden brown on both sides before adding them to the slow cooker. This Maillard reaction adds a wonderful savory depth to the entire dish.
- Tip: Add a kick with chili garlic sauce. For those who like a bit of heat, stir in a tablespoon of chili garlic sauce (like sriracha or sambal oelek) into the sauce mixture at the beginning. It creates a fantastic sweet, sour, and spicy combo.
- Tip: Prep your veggies the night before. Chop all your peppers and onions and store them in a container in the fridge. In the morning, you can just dump everything into the crockpot in under 5 minutes.
- Tip: Don’t peek! I know it’s tempting to lift the lid and check on progress, but every time you do, you release a significant amount of heat and steam, which can add 15-20 minutes to your cooking time. Trust the process!
FAQs
Can I make this Crockpot Sweet and Sour Chicken ahead of time?
Absolutely, and it reheats beautifully. Let the finished dish cool completely before storing it in an airtight container in the refrigerator for up to 3 days. Reheat it gently on the stovetop over medium-low heat or in the microwave, stirring occasionally. You may need to add a tiny splash of water or chicken broth when reheating if the sauce has thickened up too much in the fridge.
Can I freeze the leftovers?
You can, but with a caveat. The texture of the bell peppers will become softer upon thawing and reheating. The flavor, however, will still be great. Freeze in airtight containers for up to 2 months. Thaw overnight in the refrigerator before reheating. I’d recommend serving it over fresh rice after freezing, as the rice itself doesn’t freeze and reheat as well.
Is there a way to make this recipe less sweet?
For sure! You have a couple of easy options. You can reduce the brown sugar by half, or even leave it out entirely and rely solely on the natural sweetness from the pineapple juice. Alternatively, you can use low-sugar or no-sugar-added ketchup to cut back on the sweetness without altering the overall balance of the sauce too drastically.
My sauce didn’t thicken. What happened?
This usually happens for one of two reasons. First, the cornstarch slurry wasn’t mixed with *cold* water, causing it to clump and not disperse properly. Second, the sauce might not have been hot enough when the slurry was added. Make sure the slow cooker is on and the contents are bubbling slightly when you stir in the slurry, and let it cook for the full 15-20 minutes with the lid on to activate the thickening power.
Can I use frozen chicken?
It’s not recommended. Adding frozen chicken to the slow cooker will bring the overall temperature down significantly, keeping the food in the “danger zone” (40°F to 140°F) for too long, which is a food safety risk. It can also cause the chicken to cook unevenly and release a lot of excess water, making your sauce watery. Always thaw your chicken completely in the refrigerator before using it in the slow cooker.
Crockpot Sweet And Sour Chicken
Make the easiest Crockpot Sweet and Sour Chicken with this foolproof recipe. Tender chicken in a glossy, balanced sauce—perfect for busy nights. Get the recipe now!
Ingredients
For the main ingredients:
-
1.5 lbs boneless, skinless chicken thighs (or breasts)
-
1 large red bell pepper (chopped)
-
1 large green bell pepper (chopped)
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1 medium yellow onion (chopped)
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1 cup pineapple chunks (canned in juice, reserve ½ cup juice)
-
½ cup ketchup
-
⅓ cup rice vinegar
-
¼ cup low-sodium soy sauce
-
3 tbsp brown sugar
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2 cloves garlic (minced)
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1 tbsp fresh ginger (grated)
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2 tbsp cornstarch
-
2 tbsp cold water
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2 green onions (sliced, for garnish)
-
toasted sesame seeds (for garnish)
Instructions
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Start by prepping your vegetables. Chop the red and green bell peppers and the yellow onion into roughly 1-inch pieces—you want them substantial enough to hold their shape. Mince the garlic and grate the ginger.01
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In a small bowl, whisk together the sauce ingredients. That’s the ketchup, rice vinegar, soy sauce, brown sugar, reserved ½ cup of pineapple juice, minced garlic, and grated ginger. Whisk it until the sugar has dissolved and the mixture is smooth.02
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Place the chicken thighs in the bottom of your slow cooker. They can be snug, but try not to stack them too much. Scatter the chopped bell peppers and onion over and around the chicken. Then, pour the sauce evenly over everything. Don’t stir it at this point—just let the sauce settle over the ingredients.03
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Cover and cook on LOW for 3.5 hours.04
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After 3.5 hours, carefully remove the lid. The chicken should be cooked through and very tender. Using two forks, shred the chicken directly in the slow cooker.05
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Now, add the pineapple chunks. Gently stir them into the chicken and vegetable mixture. Re-cover the slow cooker and let it cook for another 30 minutes on LOW.06
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For the final step, make a cornstarch slurry by whisking the 2 tablespoons of cornstarch with 2 tablespoons of cold water in a small bowl until it's completely smooth with no lumps. Stir this slurry into the slow cooker. Replace the lid and cook for another 15-20 minutes, until the sauce has thickened and become glossy.07
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Give everything one final stir, then serve immediately over fluffy rice. Garnish with sliced green onions and a sprinkle of toasted sesame seeds for a pop of color and a nutty finish.08
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