Tangy, tender chicken meets a bright sweet-and-sour sauce your slow cooker does the work. Juicy pineapple, bell pepper, and onion simmer with soy, ketchup, brown sugar, and rice vinegar for a takeout-style favorite made easy. Serve over fluffy rice and finish with green onions for a fresh, craveable dinner.
Ingredients
- 1.5 pounds boneless, skinless chicken thighs
- 1 cup pineapple chunks (fresh or canned)
- 1 bell pepper, chopped (any color)
- 1 onion, chopped
- 1/2 cup soy sauce (low-sodium recommended)
- 1/2 cup ketchup
- 1/4 cup brown sugar, packed
- 2 tablespoons rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- Salt and pepper, to taste
- Cooked rice, for serving
- Chopped green onions, for garnish
Instructions
- Place the chicken thighs in the slow cooker.
- Add pineapple chunks, bell pepper, and onion over the chicken.
- In a bowl, whisk together soy sauce, ketchup, brown sugar, rice vinegar, garlic, and ginger.
- Pour the sauce over the chicken and vegetables. Season with salt and pepper.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is very tender.
- Shred the chicken with two forks directly in the cooker and stir to coat in the sauce.
- Taste and adjust seasoning. If desired, thicken the sauce (see Notes).
- Serve over cooked rice and garnish with chopped green onions.
Variations
- Use chicken breasts: cook 5–6 hours on LOW or 2.5–3.5 hours on HIGH, then shred; avoid overcooking to keep it juicy.
- Spicy sweet & sour: add 1–2 teaspoons sriracha or 1/2 teaspoon red pepper flakes for gentle heat.
- Gluten-free: use tamari or coconut aminos and a gluten-free ketchup; verify all labels.
Cooking Notes
- For deeper flavor, quickly sear the thighs before adding to the slow cooker (optional).
- Prefer crisper veggies? Add bell pepper in the last 45–60 minutes of cooking.
- Soy sauce adds plenty of salt; season lightly at first and adjust after shredding.
Serving Suggestions
- Spoon over jasmine or brown rice; add a squeeze of lime for brightness.
- Serve with steamed broccoli, snap peas, or roasted carrots on the side.
- Top with toasted sesame seeds and extra pineapple for texture and pop.
Tips
- Resist lifting the lid during the first few hours heat loss extends cook time.
- Meal prep friendly: keeps 4 days refrigerated; freeze up to 3 months.
- If the sauce tastes too sweet, add 1–2 teaspoons rice vinegar; if too tangy, add 1–2 teaspoons brown sugar.
Prep Time
- Prep Time: 15 minutes
- Cook Time: LOW 6–7 hours or HIGH 3–4 hours
- Total Time: LOW 6–7 hours 15 minutes or HIGH 3–4 hours 15 minutes
Nutritional Information (Per Serving)
- Calories: 320 kcal
- Protein: 28 g
- Sodium: 1200 mg
Frequently Asked Questions
- Q: Can I make this with chicken breasts?
A: Yes cook 5–6 hours on LOW or 2.5–3.5 hours on HIGH, then shred right away to avoid drying. - Q: How do I thicken the sauce?
A: Stir in a cornstarch slurry (1–2 tbsp cornstarch + equal water) and cook on HIGH 15–20 minutes. - Q: Can I prep ahead or freeze it?
A: Absolutely. Store cooked leftovers 4 days in the fridge or freeze up to 3 months. - Q: Can I make this on the stovetop or Instant Pot?
A: Yes simmer covered 20–25 minutes on the stove until tender, or pressure cook 8 minutes (natural release 5).
Conclusion
Sweet, tangy, and fall-apart tender, this slow cooker sweet and sour chicken delivers takeout flavor with minimal effort. Toss it in the crock, let it simmer, then shred and serve over rice for a bright, family-friendly meal. Great for meal prep and even better with a sprinkle of green onions.
Print
Slow Cooker Sweet and Sour Chicken
- Total Time: 6–7 hours 15 minutes (LOW) or 3–4 hours 15 minutes (HIGH)
- Yield: 4 servings 1x
Description
Tangy, tender chicken meets a bright sweet-and-sour sauce your slow cooker does the work. Juicy pineapple, bell pepper, and onion simmer with soy, ketchup, brown sugar, and rice vinegar for a takeout-style favorite made easy. Serve over fluffy rice and finish with green onions for a fresh, craveable dinner.
Ingredients
Scale
- 1.5 pounds boneless, skinless chicken thighs
- 1 cup pineapple chunks (fresh or canned)
- 1 bell pepper, chopped (any color)
- 1 onion, chopped
- 1/2 cup soy sauce (low-sodium recommended)
- 1/2 cup ketchup
- 1/4 cup brown sugar, packed
- 2 tablespoons rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- Salt and pepper, to taste
- Cooked rice, for serving
- Chopped green onions, for garnish
Instructions
- Place the chicken thighs in the slow cooker.
- Add pineapple chunks, bell pepper, and onion over the chicken.
- In a bowl, whisk together soy sauce, ketchup, brown sugar, rice vinegar, garlic, and ginger.
- Pour the sauce over the chicken and vegetables. Season with salt and pepper.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is very tender.
- Shred the chicken with two forks directly in the cooker and stir to coat in the sauce.
- Taste and adjust seasoning. If desired, thicken the sauce (see Notes).
- Serve over cooked rice and garnish with chopped green onions.
Notes
- For a thicker sauce, mix 1–2 tablespoons cornstarch with an equal amount of water, then stir it in and cook on HIGH for 15–20 minutes until glossy.
- Use low-sodium soy sauce to better control salt levels.
- Adjust the brown sugar or vinegar to balance the sweet-tangy flavor.
- Prep Time: 15 minutes
- Cook Time: 6–7 hours (LOW) or 3–4 hours (HIGH)
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Chinese-American
Nutrition
- Serving Size: 1/4 of the recipe (about 1.5 cups chicken and sauce)
- Calories: 320 kcal
- Sugar: 24 g
- Sodium: 1200 mg
- Fat: 10 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 7.5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 115 mg
Keywords: slow cooker, crockpot, sweet and sour chicken, pineapple chicken, easy dinner, takeout fakeaway, weeknight meal, family friendly