Introduction

This Crockpot Sweet and Sour Chicken is an easy, flavorful meal perfect for busy days. Tender chicken simmers with colorful bell peppers and pineapple in a tangy homemade sauce. Set it and forget it for a delicious dinner that’s ready when you are.

The image shows a close-up of a dish with three layers. The bottom layer is a bed of fluffy white rice with soft, individual grains visible. On top of this is a mix of golden brown fried chicken pieces, small yellow pineapple chunks, and bright red bell pepper pieces, all coated in a shiny, thick sweet and sour sauce that gives a glossy texture. Small bits of green herbs are scattered lightly over the dish, adding a fresh touch to the colorful mix. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb chicken breast, cubed
1 green bell pepper, chopped
1 red bell pepper, chopped
1 onion, chopped
1 cup pineapple chunks
½ cup vinegar
½ cup brown sugar
¼ cup soy sauce
1 tbsp ketchup
2 tbsp cornstarch (optional)

Instructions

Step 1: Place the cubed chicken, chopped green and red bell peppers, chopped onion, and pineapple chunks into the crockpot.
Step 2: In a bowl, whisk together vinegar, brown sugar, soy sauce, and ketchup to create the sweet and sour sauce. Pour this sauce evenly over the chicken and vegetables in the crockpot.
Step 3: Cover and cook on low for 4 to 6 hours, or on high for 2 to 3 hours, until the chicken is fully cooked and tender.
Step 4: For a thicker sauce, dissolve the cornstarch in a small amount of water and stir it into the crockpot during the last 30 minutes of cooking.
Step 5: Once cooked, give everything a good stir and serve hot over rice or noodles.

Tips & Variations

Use fresh pineapple chunks for the best flavor, or canned pineapple if fresh is unavailable. Just be sure to drain the canned pineapple well.
Add a pinch of red pepper flakes to the sauce if you like a little heat.
For a gluten-free option, substitute tamari for soy sauce.
Adding sliced carrots or snap peas can boost the veggie content and add extra crunch.

Storage

Store leftover sweet and sour chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop until warmed through. The sauce may thicken after chilling, so add a splash of water or broth when reheating if needed.

How to Serve

This close-up image shows a dish of sweet and sour chicken served over white rice. The first layer at the bottom is fluffy white rice with distinct grains. On top, there are golden-brown chicken pieces coated in a glossy, sticky sweet and sour sauce. Mixed in with the chicken are small chunks of yellow pineapple and red bell pepper, adding bright color and texture. Small green onion pieces are scattered over the dish, giving a fresh accent. The food is placed on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breast?

Yes, chicken thighs work well and stay juicy during slow cooking. Adjust the cooking time if needed, but generally 4-6 hours on low is sufficient.

Do I need to add water to the crockpot?

No additional water is required since the pineapple and vegetables release moisture that keeps the chicken tender as it cooks.

Crockpot Sweet and Sour Chicken Recipe

Print Recipe

★★★★★

4.8 from 120 reviews

This Crockpot Sweet and Sour Chicken recipe delivers tender, flavorful chicken cooked slowly with vibrant bell peppers, onions, and pineapple chunks all coated in a tangy and sweet homemade sauce. Perfect for an effortless, comforting meal ready with minimal hands-on time.

Author: Kai
Prep Time: 10 minutes
Cook Time: 4-6 hours (low) or 2-3 hours (high)
Total Time: 4 hours 10 minutes to 6 hours 10 minutes
Yield: 4 servings 1x
Category: Main Dish
Method: Slow Cooking
Cuisine: Chinese-American

Ingredients

Scale

Chicken and Vegetables

1 lb chicken breast, cubed
1 green bell pepper, chopped
1 red bell pepper, chopped
1 onion, chopped
1 cup pineapple chunks

Sauce

½ cup vinegar
½ cup brown sugar
¼ cup soy sauce
1 tbsp ketchup

Thickening (Optional)

2 tbsp cornstarch
Water (quantity as needed to dissolve cornstarch)

Instructions

Prepare Ingredients: Cube the chicken breasts into bite-sized pieces, chop the green and red bell peppers, and dice the onion. Gather one cup of pineapple chunks ready for use.
Assemble in Crockpot: Place the cubed chicken, chopped bell peppers, chopped onion, and pineapple chunks into the crockpot bowl, spreading them evenly.
Mix Sauce: In a separate bowl, combine the vinegar, brown sugar, soy sauce, and ketchup thoroughly to create the sweet and sour sauce.
Add Sauce to Crockpot: Pour the prepared sauce evenly over the chicken and vegetable mixture in the crockpot.
Cook: Cover the crockpot and cook on low for 4 to 6 hours or on high for 2 to 3 hours until the chicken is fully cooked and tender.
Thicken Sauce (Optional): If a thicker sauce is desired, dissolve the cornstarch in a small amount of water and stir it into the crockpot during the last 30 minutes of cooking. Replace the lid and allow the sauce to thicken.
Serve: Once cooked and sauce is thickened as desired, serve the sweet and sour chicken hot over rice or noodles as preferred.

Notes

You can substitute chicken thighs for breast for juicier meat.
Adjust brown sugar to reduce or increase sweetness based on your preference.
If you prefer a gluten-free version, use gluten-free soy sauce.
The sauce can be thickened completely on the stovetop after slow cooking if preferred instead of in the crockpot.
Serve with steamed rice or stir-fried noodles for a complete meal.

Keywords: sweet and sour chicken, crockpot recipe, slow cooker chicken, easy chicken dinner, pineapple chicken, homemade sweet and sour sauce