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A close-up of a white bowl overflowing with glossy sweet and sour chicken, vibrant red bell peppers, and yellow pineapple chunks.
Daniel

Easy Crockpot Sweet and Sour Chicken

Forget takeout! This easy Crockpot Sweet and Sour Chicken is incredibly simple to make, with tender chicken and a flavorful, perfectly balanced sauce.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American, Asian-Inspired
Calories: 465
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 2 lbs boneless, skinless chicken breasts cut into 1-inch cubes
  • 1/4 cup cornstarch
  • 1/2 tsp salt
  • 1/4 tsp black pepper
For the Sauce and Vegetables
  • 1 can (20 oz) canned pineapple chunks in 100% juice do not drain; juice will be used for the sauce
  • 1/2 cup rice vinegar
  • 1/2 cup packed light brown sugar
  • 1/3 cup low-sodium soy sauce
  • 1/4 cup ketchup
  • 1 tsp garlic powder
  • 1/2 tsp ground ginger
  • 1 large red bell pepper chopped into 1-inch pieces
  • 1 large green bell pepper chopped into 1-inch pieces
  • 1 medium yellow onion chopped into 1-inch pieces
For Thickening and Garnish
  • 2 tbsp cornstarch for slurry
  • 3 tbsp cold water for slurry
  • sesame seeds and sliced green onions for garnish (optional)

Equipment

  • 6-quart Slow Cooker (Crockpot)
  • Medium mixing bowl
  • Whisk

Method
 

Prepare the Chicken and Vegetables
  1. In a medium bowl or large zip-top bag, toss the chicken cubes with 1/4 cup cornstarch, salt, and black pepper until evenly coated.
  2. Place the coated chicken into the bottom of a 6-quart slow cooker. Top with the chopped bell peppers and onion.
Make the Sauce and Cook
  1. Drain the can of pineapple chunks, reserving all of the juice in a separate mixing bowl. Set the pineapple chunks aside for later.
  2. To the bowl with the reserved pineapple juice, add the rice vinegar, brown sugar, soy sauce, ketchup, garlic powder, and ground ginger. Whisk until the sugar is dissolved and the sauce is smooth.
  3. Pour the sauce mixture evenly over the chicken and vegetables in the slow cooker.
  4. Cover and cook on LOW for 3-4 hours or on HIGH for 1.5-2 hours, until the chicken is cooked through and tender.
Thicken the Sauce and Finish
  1. About 30 minutes before the cooking time is complete, stir in the reserved pineapple chunks.
  2. In a small bowl, whisk together the 2 tablespoons of cornstarch and 3 tablespoons of cold water to create a smooth slurry. Pour the slurry into the slow cooker and stir everything together gently to combine.
  3. Cover and cook on HIGH for an additional 15-20 minutes, or until the sauce has thickened to your liking.
  4. Serve hot over cooked rice, garnished with a sprinkle of sesame seeds and sliced green onions, if desired.

Notes

For a crispier chicken, you can pan-sear the cornstarch-coated pieces in a skillet with 1-2 tablespoons of oil over medium-high heat until golden brown before adding them to the slow cooker. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. This dish is best served immediately over fluffy white or brown rice.