Crockpot Sweet and Sour Chicken: Easy Comfort Food Bliss

This Crockpot Sweet and Sour Chicken recipe offers a perfect blend of sweet, tangy flavors with tender chicken and vibrant vegetables.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 6

Total Time 6 15

Servings: 4 servings

Course: Dinner

Cuisine: Asian

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

2 pounds Chicken Thighs Use thighs for juiciness, or switch to breasts for a leaner option if desired.

For the Vegetables

3 cups Bell Peppers Mix red, yellow, and green for color and sweetness.
1 medium Onion Choose red for sharper flavor or yellow for added sweetness.
1 can Pineapple Chunks Fresh or canned, adjust quantity based on preference.

For the Sauce

1/2 cup Sugar A touch of sweetness; substitute with honey or maple syrup if desired.
1/3 cup Apple Cider Vinegar Provides tang; white vinegar can be used as a substitute.
1 cup Ketchup Select a brand you love for the best taste.
1/4 cup Soy Sauce Opt for low-sodium to keep sodium levels in check.
2 cloves Garlic Minced; fresh is best.
1 tablespoon Ginger Minced; fresh recommended.

For Thickening

2 tablespoons Cornstarch Essential for sauce consistency; replace with flour or arrowroot if needed.
1/4 cup Water Adjust as needed for sauce thickness.

For Final Touches

to taste Salt Essential for seasoning.
to taste Pepper Essential for seasoning.
4 cups Cooked Rice Choose white, brown, or cauliflower rice.
2 tablespoons Chopped Green Onions For garnish.

Equipment

Crockpot

Method

Step-by-Step Instructions

Begin by cutting your chicken thighs into bite-sized pieces, ensuring even cooking throughout the Crockpot Sweet and Sour Chicken. Season generously with salt and pepper, then layer the seasoned chicken on the bottom of your slow cooker.
Next, chop up a mix of colorful bell peppers and onion, adding them to the top of the chicken layer in the crockpot. Toss in pineapple chunks for added sweetness, ensuring they are evenly distributed.
In a medium bowl, whisk together sugar, apple cider vinegar, ketchup, soy sauce, minced garlic, and ginger until smooth.
Pour the sauce mixture evenly over the chicken, vegetables, and pineapple in the crockpot and stir slightly.
Cover the crockpot and set it to cook on low for 6 to 7 hours or high for 3 to 4 hours.
About 30 minutes before serving, prepare a cornstarch slurry by mixing cornstarch and water, then stir this mixture into the crockpot.
Before serving, taste and adjust the seasoning with salt and pepper if needed. Serve over a bed of fluffy cooked rice and sprinkle with chopped green onions.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 54gProtein: 30gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 15gVitamin A: 1000IUVitamin C: 75mgCalcium: 30mgIron: 2mg

Notes

Allowing chicken to sit at room temperature for about 30 minutes before cooking ensures even cooking throughout the dish. Adjust sweetness and add veggies for customization.

Tried this recipe?

Let us know how it was!