Slow Cooker Sweet and Sour Chicken

One of the most delicious things for me, hands down, is that sweet-and-sour combo — and this Slow Cooker Sweet and Sour Chicken is a perfect example of it. It’s easy, colorful, and of course, packed with flavor. You’ve got tender chicken bites, juicy pineapple, and soft bell peppers all coated in that irresistible tangy-sweet sauce everyone loves. So, let’s make it!

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Slow Cooker Sweet and Sour Chicken

Ingredients

• 1½ pounds (680 g) skinless chicken breasts, cut into medium cubes
• ½ cup (65 g) cornstarch
• 2 tablespoons vegetable oil
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 medium white onion, chopped
• 1 cup (150 g) pineapple chunks (fresh or drained canned)
• ⅔ cup (160 ml) ketchup
• ⅓ cup (80 ml) rice or white vinegar
• ½ cup (100 g) brown sugar
• 3 tablespoons soy sauce
• 2 garlic cloves, finely chopped
• 1 teaspoon freshly grated ginger or ½ teaspoon ground
• 2 teaspoons cornstarch dissolved in 2 tablespoons of water (for thickening at the end)
• Chopped green onions for garnish (optional)
• Cooked white or jasmine rice, for serving

Needed Equipment

• Slow Cooker
• Nonstick skillet
• Medium bowl
• Wooden spoon
• Knife and cutting board

See 5 variations of the recipe at the end.

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Instructions

1. Let’s get started! Place the chicken cubes in a large bowl and add ½ cup (65 g) of cornstarch. Mix it with your hands or a spoon until every piece is nicely coated. This helps give the chicken a light crispy texture and makes the sauce stick beautifully later.
2. Now heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Once it’s hot, carefully add the chicken in batches (don’t overcrowd it, or it’ll steam instead of brown). Brown each side for about 3 to 4 minutes until lightly golden. Don’t cook it all the way through—just sear it to lock in the juices. Once browned, transfer the pieces to your slow cooker.
3. Next, add the diced red and green bell peppers on top of the chicken, followed by the onion and pineapple chunks. Spread them out evenly so all the flavors come together as it cooks—trust me, it’ll be delicious.
4. Now grab a medium bowl and make the sauce: whisk together the ketchup, vinegar, brown sugar, soy sauce, minced garlic, and grated ginger until the sugar fully dissolves. Pour this sauce all over the chicken and veggies in your slow cooker, making sure everything’s well coated.

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5. Cover and cook on LOW for 4 hours or on HIGH for 2 hours if you’re short on time—but honestly, LOW is best for tenderness. Try not to lift the lid during cooking unless you really need to check doneness; it keeps the heat and moisture in. After about 4 hours, your chicken will be perfectly tender, juicy, and coated in a glossy, sweet-tangy sauce that smells amazing.
6. If you like your sauce thicker, mix 2 teaspoons (6 g) of cornstarch with 2 tablespoons (30 ml) of cold water in a small cup. Pour this mix into the slow cooker about 20 minutes before serving, stir well, and let it cook uncovered on HIGH until the sauce thickens to your liking.
7. And that’s it—super easy, right? Before serving, give it a quick taste and adjust: add a splash more vinegar for extra tang or a teaspoon of honey for a sweeter touch. Serve this beauty hot over white or jasmine rice, sprinkle with chopped green onions, and get ready for compliments!

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Ingredient Substitutions (in case you’re missing something)

• Chicken: If you don’t have chicken breast or want something juicier, use boneless, skinless thighs instead.
• Pineapple: You can swap it for diced mango or use 1 cup (240 ml) of pineapple juice, but make sure to add ½ cup (75 g) of extra bell peppers.
• Ketchup: If you’re out, mix ½ cup (120 ml) of tomato purée with 1 tablespoon of honey and 1 tablespoon of vinegar—trust me, it tastes great.
• Rice vinegar: No worries if you don’t have it; just use white vinegar or apple cider vinegar in the same amount.
• Brown sugar: You can replace it with honey or maple syrup—just reduce by 1–2 teaspoons if you don’t like it too sweet.
• Soy sauce: No soy sauce? Go for tamari or coconut aminos for a gluten-free option, but remember to adjust the salt to taste.
• Fresh ginger: Simply use ½ teaspoon of ground ginger instead.

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Prep Tips

• Sear the chicken quickly: Don’t skip this step! Give it 3–4 minutes over medium heat just to brown it—you’ll love the flavor and texture it adds.
• Chop the peppers and onions: Make sure to cut them into big chunks so they don’t fall apart after hours of cooking.
• Balance the sauce: Always taste and adjust with 1–2 teaspoons of vinegar if it feels too sweet, or 1–2 teaspoons of honey if you want it sweeter—whatever fits your taste.
• Thicken at the end: Always at the end! Dissolve the cornstarch in cold water and stir it in during the last 15–20 minutes, switching your slow cooker to HIGH.
• Don’t water down the sauce: This one’s important—always drain canned pineapple well before adding it.
• For meal prep: Just cook, cool, and portion it with rice and steamed veggies into airtight containers. Boom—ready-to-go meals for the week!

Common Mistakes (what NOT to do)

• Don’t add raw, unseasoned chicken: A bit of salt and pepper makes all the difference.
• Don’t overcrowd your slow cooker: If it’s more than ¾ full, it won’t cook evenly.
• Don’t cook on low for more than 6–7 hours: The chicken will start to fall apart too much.
• Don’t add cornstarch directly: Always dissolve it in cold water first, or you’ll get clumps.
• Don’t cut the veggies too small: They’ll turn to mush.
• Don’t use all the pineapple syrup: It’ll make your sauce too watery.

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Frequently Asked Questions (FAQ)

• Can I use frozen chicken? Not really—you should always thaw it completely in the fridge first for safety and even cooking.
• Can I skip browning the chicken? You can, sure—but searing it really makes a difference in flavor and texture.
• Can I cook it on high? Yes, but it won’t turn out quite as tender. Go for 2–3 hours on HIGH, and check it at the 2-hour mark to avoid overcooking.
• How do I make the sauce thicker? Just mix 2 teaspoons of cornstarch with 2 tablespoons of water and add it during the last 15–20 minutes.
• Can I make it without refined sugar? Totally! Use honey or maple syrup instead, and cut it down to ¼–⅓ cup (60–80 ml).
• Can I make it gluten-free? Absolutely—just use tamari or coconut aminos, and make sure your cornstarch and ketchup are certified gluten-free.
• Can I add more veggies? Of course! Try sliced carrots, broccoli florets, or diced zucchini during the last 45–60 minutes of cooking.
• Can I make it with pork? Yep, and it’s delicious! Use cubed pork loin and keep the same cooking times—super easy.
• What kind of rice do you recommend? Personally, jasmine or basmati—they both pair beautifully. Quinoa or brown rice works great too.
• How can I lower the sodium? Just use low-sodium soy sauce and go easy on the salt at first—taste before adjusting.

Storing & Reheating

• Refrigeration: Store it in an airtight container for up to 4 days—no problem at all.
• Freezing: Portion and freeze for up to 3 months; just thaw overnight in the fridge before reheating.
• Stovetop reheating: Warm over medium-low heat for 5–7 minutes, adding 1–2 tablespoons (15–30 ml) of water if the sauce feels too thick.
• Microwave: Heat each serving for 60–90 seconds, stirring halfway through.
• Fresh texture tip: Add a little splash of vinegar or lemon juice right before serving to wake up the flavor again.

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Serving Suggestions

• Serve it with some steamed jasmine rice — simple, fragrant, and perfect for soaking up that sauce.
• More veggies? Try a quick stir-fry with broccoli, carrots, and snow peas — colorful and fresh.
• Pair it with a crunchy cucumber and sesame salad for a light contrast.
• Enjoy it with a glass of iced lemon tea — unsweetened or lightly sweetened with honey.
• And for dessert, a scoop of pineapple or mango sorbet hits the spot!

Suggestions for Kids and Teens

• Serve it over white rice with extra pineapple and milder peppers — sweet, soft, and easy to love.
• Make mini rice bowls with chicken and sweet corn — they’ll love it!
• Turn it into fun skewers — alternate cooked chicken, pineapple, and peppers. It’s cute, fun, and mess-free.
• Serve the sweet-and-sour sauce on the side so they can add as much (or as little) as they want.
• Pair it with baked spring rolls or a handful of lightly salted edamame for a balanced meal.

Recipe Variations

• Sweet & Spicy: Love a little heat? Add 1–2 teaspoons of chili flakes or a dash of sriracha to the sauce for that perfect kick that balances the sweetness.
• Light Version: Want to keep it lighter? Skip searing the chicken in oil and place it straight into the slow cooker. Thicken the sauce at the end and serve it with cauliflower “rice” for a low-carb twist.
• Tropical Style: Swap part of the pineapple for ripe mango and sprinkle some toasted shredded coconut on top before serving — the result is bright, summery, and deliciously exotic.
• Extra Crispy: For that takeout crunch, air-fry the breaded chicken for 8–10 minutes at 400°F (200°C), then toss it with the hot sauce just before serving to keep it crispy and flavorful.
• Vegetarian: For my vegetarian friends, replace the chicken with firm pressed tofu or cauliflower florets. Cook on HIGH for 2 hours, season to taste, and enjoy a meatless version that’s just as tasty.

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Nutritional Information (per serving)

• Calories: 420 kcal
• Protein: 35 g
• Healthy Fats: 10 g
• Carbohydrates: 48 g
• Natural Sugars: 24 g
• Fiber: 2 g
• Sodium: 890 mg

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