Crockpot Sweet and Sour Chicken

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Crockpot Sweet and Sour Chicken brings all the tangy, takeout-style flavor you love with almost no hands-on work. Tender chicken thighs slow-cook with pineapple, crisp veggies, and a bright, sweet-tangy sauce that thickens into a glossy glaze. Spoon it over a bowl of fluffy rice, add a sprinkle of sesame seeds and green onions, and dinner is done.

Ingredients

  • 2 pounds boneless, skinless chicken thighs
  • 1 cup pineapple chunks (fresh or canned, drained if canned)
  • 1 bell pepper, chopped
  • 1 onion, chopped
  • 1 cup sugar snap peas
  • 1/2 cup soy sauce (low-sodium recommended)
  • 1/2 cup rice vinegar
  • 1/2 cup ketchup
  • 1/4 cup brown sugar, packed
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • Cooked rice, for serving
  • Sesame seeds, for garnish
  • Green onions, chopped, for garnish

Instructions

  1. Place the chicken thighs in an even layer on the bottom of the crockpot.
  2. Add the pineapple chunks, chopped bell pepper, chopped onion, and sugar snap peas on top of the chicken.
  3. In a medium bowl, whisk together the soy sauce, rice vinegar, ketchup, brown sugar, minced garlic, and minced ginger until well combined.
  4. Pour the sweet and sour sauce mixture evenly over the chicken and vegetables in the crockpot.
  5. Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the chicken is cooked through and very tender.
  6. Once the chicken is done, carefully remove it from the crockpot to a cutting board or large bowl and shred it with two forks.
  7. In a small bowl, whisk together the cornstarch and water to make a smooth slurry, then stir it into the sauce and vegetables in the crockpot.
  8. Turn the crockpot to HIGH (if it isn’t already) and cook for 15–20 minutes, stirring occasionally, until the sauce has thickened and turned glossy.
  9. Return the shredded chicken to the crockpot and stir well to coat it in the thickened sweet and sour sauce.
  10. Taste and adjust seasoning if needed, adding a splash more vinegar for tang or a bit more brown sugar for sweetness.
  11. Serve the sweet and sour chicken over cooked rice and garnish with sesame seeds and chopped green onions just before serving.

Variation

  1. Add 1–2 teaspoons of sriracha or crushed red pepper flakes to the sauce mixture for a sweet-and-spicy kick.
  2. Swap chicken thighs for boneless, skinless chicken breasts, reducing the LOW cook time to about 5–6 hours to prevent drying out.
  3. Stir in additional vegetables like carrots, broccoli florets, or baby corn during the last 1–1.5 hours of cooking so they stay bright and slightly crisp.

Cooking Notes

  1. For the best texture, add more delicate vegetables like sugar snap peas toward the middle or end of cooking if you prefer them crisper.
  2. If the sauce is too thin after adding the cornstarch slurry, you can stir in another half tablespoon of cornstarch mixed with water and cook a bit longer.
  3. Don’t skip the final taste adjustment—balancing the sweet, sour, and salty elements is key to that classic sweet and sour flavor.

Serving Suggestions

  1. Serve over steamed jasmine or basmati rice to soak up all the tangy sauce.
  2. Pair with stir-fried or steamed veggies such as broccoli, green beans, or bok choy for a colorful plate.
  3. Offer with cauliflower rice or quinoa for a lighter, lower-carb base that still captures all the delicious flavors.

Tips

  • Lightly spray the slow cooker insert with nonstick spray for easier cleanup and to help prevent sticking.
  • If using canned pineapple, choose pineapple chunks in juice rather than syrup so the sauce isn’t overly sweet.
  • For a prettier presentation, reserve a few fresh pineapple chunks and extra bell pepper slices to stir in during the last 20–30 minutes of cooking.

Prep Time:

  • Prep Time: 15 minutes
  • Cook Time: 6–7 hours (low) or 3–4 hours (high)
  • Total Time: 6–7 hours

Nutritional Information (Per Serving)

  • Calories: 320 kcal (approx.)
  • Protein: 24 g (approx.)
  • Sodium: 980 mg (approx.)

Frequently Asked Questions

  1. Can I use frozen chicken?
    For food safety and best texture, it’s recommended to thaw chicken completely before adding it to the slow cooker.
  2. Can I make this recipe gluten-free?
    Yes. Use tamari or a certified gluten-free soy sauce and ensure your ketchup and rice vinegar are gluten-free.
  3. How do I store and reheat leftovers?
    Store cooled leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if the sauce thickens too much.
  4. Can I double this recipe?
    You can, as long as your slow cooker is large enough (no more than about two-thirds full). You may need to add a bit of extra cook time if the crockpot is very full.

Conclusion

Crockpot Sweet and Sour Chicken transforms pantry staples and simple produce into a bright, takeout-style favorite with almost zero effort. The chicken becomes fall-apart tender while it simmers in a tangy, pineapple-studded sauce that thickens to glossy perfection. Ladled over warm rice and finished with sesame seeds and green onions, it’s an easy weeknight dinner that still feels special.

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Crockpot Sweet and Sour Chicken

  • Author: Avery
  • Total Time: 6–7 hours
  • Yield: 6 servings 1x
  • Diet: Omnivore
Print Recipe

Description

Crockpot Sweet and Sour Chicken brings all the tangy, takeout-style flavor you love with almost no hands-on work. Tender chicken thighs slow-cook with pineapple, crisp veggies, and a bright, sweet-tangy sauce that thickens into a glossy glaze. Spoon it over a bowl of fluffy rice, add a sprinkle of sesame seeds and green onions, and dinner is done.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken thighs
  • 1 cup pineapple chunks (fresh or canned, drained if canned)
  • 1 bell pepper, chopped
  • 1 onion, chopped
  • 1 cup sugar snap peas
  • 1/2 cup soy sauce (low-sodium recommended)
  • 1/2 cup rice vinegar
  • 1/2 cup ketchup
  • 1/4 cup brown sugar, packed
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • Cooked rice, for serving
  • Sesame seeds, for garnish
  • Green onions, chopped, for garnish

Instructions

  1. Place the chicken thighs in an even layer on the bottom of the crockpot.
  2. Add the pineapple chunks, chopped bell pepper, chopped onion, and sugar snap peas on top of the chicken.
  3. In a medium bowl, whisk together the soy sauce, rice vinegar, ketchup, brown sugar, minced garlic, and minced ginger until well combined.
  4. Pour the sweet and sour sauce mixture evenly over the chicken and vegetables in the crockpot.
  5. Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the chicken is cooked through and very tender.
  6. Once the chicken is done, carefully remove it from the crockpot to a cutting board or large bowl and shred it with two forks.
  7. In a small bowl, whisk together the cornstarch and water to make a smooth slurry, then stir it into the sauce and vegetables in the crockpot.
  8. Turn the crockpot to HIGH (if it isn’t already) and cook for 15–20 minutes, stirring occasionally, until the sauce has thickened and turned glossy.
  9. Return the shredded chicken to the crockpot and stir well to coat it in the thickened sweet and sour sauce.
  10. Taste and adjust seasoning if needed, adding a splash more vinegar for tang or a bit more brown sugar for sweetness.
  11. Serve the sweet and sour chicken over cooked rice and garnish with sesame seeds and chopped green onions just before serving.

Notes

  • Use low-sodium soy sauce whenever possible so you can better control the overall saltiness of the dish.
  • If you prefer chunkier chicken pieces instead of shredded, simply cut the thighs into large bite-sized chunks before cooking and skip the shredding step.
  • The sauce will continue to thicken slightly as it cools, so aim for a pourable but glossy consistency while still hot.
  • Prep Time: 15 minutes
  • Cook Time: 6–7 hours (low) or 3–4 hours (high)
  • Category: Main Course
  • Method: Slow Cooker
  • Cuisine: Asian-Inspired

Nutrition

  • Serving Size: 1 serving (about 1/6 of recipe)
  • Calories: 320 kcal (approx.)
  • Sugar: 22 g (approx.)
  • Sodium: 980 mg (approx., varies by soy sauce)
  • Fat: 10 g (approx.)
  • Saturated Fat: 2.5 g (approx.)
  • Unsaturated Fat: 7 g (approx.)
  • Trans Fat: 0 g (approx.)
  • Carbohydrates: 32 g (approx.)
  • Fiber: 2 g (approx.)
  • Protein: 24 g (approx.)
  • Cholesterol: 135 mg (approx.)

Keywords: crockpot sweet and sour chicken, slow cooker sweet and sour chicken, pineapple chicken, easy crockpot chicken, takeout fakeout

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