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Crockpot Sweet and Sour Chicken

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

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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Find it online: https://averyrecipes.com/crockpot-sweet-and-sour-chicken/