Crockpot Sweet and Sour Chicken

Imagine tender chunks of chicken bathed in a sticky, tangy-sweet sauce that perfectly balances flavors in every bite. That’s exactly what you’ll get with this effortless Crockpot Sweet and Sour Chicken recipe. The slow cooking process allows the sauce to infuse deeply into the meat, creating a restaurant-quality dish with minimal effort. You’ll learn how to create this classic Chinese-American favorite right in your slow cooker, transforming simple ingredients into a meal that tastes like you spent hours in the kitchen—when your crockpot did all the work instead.

Why You’ll Love This Recipe

This Crockpot Sweet and Sour Chicken recipe stands out as a true family favorite for multiple reasons. First, the hands-off cooking approach means you can set it up in the morning and come home to a delicious dinner. The contrast between the tender, juicy chicken and the vibrant, glossy sauce creates a textural symphony that’s impossible to resist.

Unlike takeout versions that can be overly sweet or artificially colored, this homemade version gives you complete control over the ingredients. The natural sweetness from pineapple balances perfectly with the vinegar’s tanginess, creating that classic sweet and sour profile without any artificial additives.

Best of all, this recipe transforms budget-friendly chicken into something spectacular. The slow cooking method ensures even the most inexpensive cuts of chicken become melt-in-your-mouth tender. It’s a cost-effective way to serve a crowd-pleasing meal that looks and tastes impressive.

Ingredients

For the Crockpot Sweet and Sour Chicken, you’ll need:

• 2 lbs (900g) boneless, skinless chicken breasts or thighs, cut into 1-inch chunks
• 1 medium green bell pepper, diced into 1-inch pieces
• 1 medium red bell pepper, diced into 1-inch pieces
• 1 medium onion, cut into chunks
• 1 cup (240ml) pineapple chunks with juice (fresh or canned)
• 3 garlic cloves, minced
• 1 tablespoon (15ml) fresh ginger, grated
• ¼ cup (60ml) rice vinegar (white vinegar works in a pinch)
• ½ cup (120ml) ketchup
• ⅓ cup (80ml) brown sugar, packed
• 3 tablespoons (45ml) soy sauce (low-sodium preferred)
• 2 tablespoons (30ml) cornstarch mixed with 2 tablespoons water (for thickening)
• 2 tablespoons (30ml) vegetable oil
• Salt and pepper to taste
• Green onions and sesame seeds for garnish (optional)

Pro Tips

Perfect Chicken Preparation
For the best texture in your Crockpot Sweet and Sour Chicken, cut the chicken into uniform pieces to ensure even cooking. While you can add raw chicken directly to the crockpot, taking an extra 5 minutes to quickly brown the chicken pieces in a hot skillet before adding them creates a flavor barrier that helps the meat retain its juiciness during the long cooking process.

Sauce Consistency Secrets
The cornstarch slurry is crucial for achieving that authentic, glossy restaurant-style sauce. Always mix the cornstarch with cold water first before adding to the hot liquid. For best results, add the cornstarch mixture during the last 30 minutes of cooking time, not at the beginning. This prevents the sauce from breaking down during the long cooking process.

Vegetable Timing
To prevent your vegetables from becoming mushy in this Crockpot Sweet and Sour Chicken, add the bell peppers and onions during the last hour of cooking. This way, they’ll retain their vibrant colors and pleasing crunch while still absorbing the delicious sauce flavors. If you prefer softer vegetables, add them at the beginning of the cooking time.

Instructions

Step 1: Prepare the Chicken
Begin by patting the chicken pieces dry with paper towels. Season generously with salt and pepper. If you’re taking the extra browning step, heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Working in batches, quickly sear the chicken pieces for about 2 minutes per side until lightly golden. Transfer the browned chicken to your crockpot. (If skipping this step, simply place the seasoned raw chicken directly in the crockpot.)

Step 2: Prepare the Sweet and Sour Sauce
In a medium bowl, whisk together the pineapple with juice, rice vinegar, ketchup, brown sugar, soy sauce, minced garlic, and grated ginger until well combined. Pour this mixture over the chicken in the crockpot, stirring gently to ensure all pieces are coated.

Step 3: Set Cooking Time
Cover your crockpot and set it to cook on LOW for 4-5 hours or on HIGH for 2-3 hours. The chicken is done when it reaches an internal temperature of 165°F (74°C) and is tender enough to easily pull apart with a fork.

Step 4: Add Vegetables
About 45 minutes to 1 hour before the cooking time ends, add the diced bell peppers and onion chunks to the crockpot. Stir gently to combine with the sauce and chicken. Cover and continue cooking for the remaining time.

Step 5: Thicken the Sauce
During the last 30 minutes of cooking, prepare your cornstarch slurry by whisking 2 tablespoons of cornstarch with 2 tablespoons of cold water until smooth. Stir this mixture into the crockpot, mixing well to incorporate it throughout the sauce. Cover and continue cooking for the final 30 minutes, allowing the sauce to thicken beautifully.

Step 6: Serve
Once done, give your Crockpot Sweet and Sour Chicken a final stir. Taste and adjust seasonings if needed. Serve hot over steamed rice, garnished with sliced green onions and a sprinkle of sesame seeds if desired.

Variations

Spicy Sweet and Sour Chicken
Transform your Crockpot Sweet and Sour Chicken with a heat kick by adding 1-2 tablespoons of sriracha or 1 teaspoon of red pepper flakes to the sauce mixture. The spiciness complements the sweet-tangy profile beautifully, creating a more complex flavor experience. For a milder approach, just add a dash of hot sauce at serving time to let each person control their heat level.

Pineapple-Free Version
If you’re not a fan of pineapple in your slow cooker chicken recipes, substitute the pineapple and its juice with ½ cup orange juice plus 2 tablespoons honey. This maintains the necessary sweetness and acidity while offering a different flavor profile. You can also add extra bell peppers or some carrot chunks for additional texture and natural sweetness.

Vegetarian/Vegan Adaptation
Replace the chicken with 2 pounds of extra-firm tofu (pressed and cubed) or 3 cups of mixed vegetables like cauliflower florets, broccoli, snow peas, and carrots. When using tofu, consider pan-frying it first until golden to improve its texture before adding to the crockpot. Reduce cooking time to 2-3 hours on LOW to prevent the vegetables from becoming too soft.

Storage and Serving

This Crockpot Sweet and Sour Chicken stores beautifully, making it perfect for meal prep. Let leftovers cool completely before transferring to airtight containers. They’ll keep in the refrigerator for 3-4 days or can be frozen for up to 3 months. When reheating, add a splash of water or chicken broth if the sauce has thickened too much during storage.

For an impressive dinner presentation, serve this dish over a bed of steamed jasmine or basmati rice in a large, shallow bowl. The vibrant colors of the peppers against the glossy sauce create an appealing visual. Alternatively, try serving it with:

1. Coconut rice for a tropical twist that complements the sweet-tangy profile
2. Cauliflower rice for a lower-carb option that still absorbs the delicious sauce
3. Thin egg noodles or chow mein noodles for an alternative texture experience

For a complete meal, pair with simple steamed broccoli or a crisp cucumber salad dressed with rice vinegar to balance the rich flavors of the main dish.

FAQs

Can I use frozen chicken in this crockpot recipe?
It’s not recommended to use frozen chicken directly in a crockpot as it stays in the temperature danger zone for too long while cooking. Always thaw your chicken completely before adding it to your Crockpot Sweet and Sour Chicken recipe.

Can I make this sweet and sour chicken without a crockpot?
Absolutely! You can simmer this on the stovetop in a covered Dutch oven for about 45 minutes, or bake it in a covered casserole dish at 350°F (175°C) for about 1 hour, adding the cornstarch slurry during the last 15 minutes.

My sauce is too thin. How can I thicken it?
If your sauce needs additional thickening, mix 1 tablespoon cornstarch with 1 tablespoon cold water, then stir this mixture into the crockpot. Set to HIGH for 15-20 minutes uncovered, stirring occasionally.

Is this recipe gluten-free?
Not as written, due to the soy sauce. To make gluten-free Crockpot Sweet and Sour Chicken, simply substitute tamari or certified gluten-free soy sauce.

Can I prep this the night before?
Yes! You can prepare everything through Step 2, storing the chicken and sauce mixture separately in the refrigerator overnight. Combine them in your crockpot the next morning and proceed with cooking.

Conclusion

This Crockpot Sweet and Sour Chicken is comfort food at its finest — a perfect blend of convenience and flavor that brings the takeout experience right to your kitchen. It’s the kind of dish that solves the “what’s for dinner” dilemma while still feeling special enough for guests. The set-it-and-forget-it approach makes this recipe ideal for busy weeknights, while the rich flavors and vibrant colors elevate it beyond typical slow cooker fare. Whether you’re feeding a family or meal prepping for the week ahead, this sweet and sour chicken delivers restaurant-quality results with minimal effort.

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