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A white bowl filled with slow cooker sweet and sour chicken, vibrant bell peppers, and pineapple chunks over fluffy white rice.

Better Than Takeout: Slow Cooker Sweet and Sour Chicken

Course Main Course
Cuisine American, Chinese
Keyword crock pot, crockpot chicken recipe, easy dinner, slow cooker
Prep Time 10 minutes
Cook Time 6 hours
Servings 6

Ingredients

  • 1.5 lbs boneless skinless chicken breasts or thighs cut into 1-inch pieces
  • 2 bell peppers one red, one green, cut into chunks
  • 1 small yellow onion cut into chunks
  • 1 cup pineapple chunks canned in juice, reserve the juice
  • 1/2 cup pineapple juice from the can
  • 1/4 cup apple cider vinegar
  • 1/4 cup ketchup
  • 2 tablespoons soy sauce
  • 1/4 cup brown sugar packed
  • 2 cloves garlic minced
  • 1 teaspoon fresh ginger minced
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water

Instructions

  1. Place the chicken pieces, bell peppers, onion, and pineapple chunks into the slow cooker.
  2. In a medium bowl, whisk together the pineapple juice, apple cider vinegar, ketchup, brown sugar, soy sauce, garlic, and ginger until the sugar is dissolved and the sauce is well combined.
  3. Pour the sauce over the ingredients in the slow cooker and stir to ensure everything is evenly coated.
  4. Cover the slow cooker and cook on low for 3 to 4 hours or on high for 1.5 to 2 hours, until the chicken is tender and cooked through.
  5. In a small bowl, whisk the cornstarch and cold water together until smooth to create a slurry.
  6. Stir the slurry into the slow cooker and cook on high for an additional 20 to 30 minutes until the sauce has thickened to your liking.
  7. Serve the chicken and vegetables warm over a bed of white or brown rice.

Slow Cooker Tips

  1. Brown any chicken briefly in a hot skillet for 1–2 minutes per side if you want a deeper flavor and better texture. This step is optional but helps seal juices and adds color.
  2. Use fresh ginger and garlic when you can. They give brighter, cleaner flavor than powdered versions.
  3. Adjust vinegar and sugar to your taste; add a splash more vinegar for tang or a tablespoon more sugar for sweetness.
  4. Don’t overcook veggies. Add bell pepper in the last 60–90 minutes on LOW so it stays slightly crisp.
  5. If the sauce is too thin, make and add a little more cornstarch slurry. Taste once before serving and tweak salt, soy sauce, or pineapple juice.