This Slow Cooker Sweet and Sour Chicken is a flavor-packed dish that brings the vibrant taste of Chinese cuisine to your table with minimal effort. Tender chicken simmers for 7 hours in a tangy, sweet sauce, creating a melt-in-your-mouth texture that’s perfectly balanced with crisp bell peppers and juicy pineapple. The aroma alone will have your kitchen smelling like a cozy takeout spot.
With just 15 minutes of prep, this recipe is a lifesaver for busy days, delivering a satisfying meal that’s both wholesome and indulgent. Each bite offers a delightful contrast of sticky, glossy sauce and tender chicken, making it a crowd-pleaser for family dinners or meal prep. It’s comfort food with a healthy twist—low in fat but high in flavor!
What You’ll Need for Slow Cooker Sweet and Sour Chicken
- 3 boneless, skinless chicken breasts, cut into 1″ pieces (or substitute with chicken thighs for a juicier option)
- ½ cup chicken broth (low-sodium recommended)
- ½ cup brown sugar (or coconut sugar for a healthier alternative)
- ½ cup granulated sugar
- ⅓ cup vinegar (white or apple cider vinegar works well)
- 3 Tablespoons lemon juice (freshly squeezed preferred)
- 3 Tablespoons low-sodium soy sauce (or tamari for a gluten-free option)
- 3 Tablespoons tomato paste
- ½ teaspoon garlic powder
- ¼ teaspoon ground ginger (or 1 teaspoon fresh grated ginger for extra flavor)
- ¼ teaspoon black pepper
- ⅓ cup chicken broth (for thickening)
- ⅓ cup cornstarch (or arrowroot powder as a substitute)
- 1 cup pineapple chunks, drained (fresh or canned)
- 1 onion, cut into 1″ pieces
- 1 green bell pepper, cut into 1″ pieces
How to Make Slow Cooker Sweet and Sour Chicken
- Prepare the chicken: Place the diced chicken pieces evenly in the bottom of your slow cooker.
- Make the sauce: In a mixing bowl, combine ½ cup chicken broth, brown sugar, granulated sugar, vinegar, lemon juice, soy sauce, tomato paste, garlic powder, ginger, and black pepper. Whisk until the mixture is smooth and well blended.
- Cook the chicken: Pour the sauce over the chicken in the slow cooker. Cover with the lid and cook on low heat for 5-7 hours (or high heat for 3-4 hours if you’re short on time).
- Thicken the sauce: In a small bowl, whisk together ⅓ cup chicken broth and ⅓ cup cornstarch until smooth. Stir this mixture into the slow cooker to thicken the sauce.
- Add veggies and pineapple: Stir in the pineapple chunks, onion, and green bell pepper. Cover the slow cooker and cook on low for an additional 20-30 minutes, or until the sauce has thickened and the vegetables are slightly tender.
- Serve: Spoon the sweet and sour chicken over cooked rice and enjoy!
Perfect Pairings: Serving Suggestions
This Slow Cooker Sweet and Sour Chicken is a versatile dish that pairs beautifully with steamed jasmine or basmati rice for a classic combo. For a lighter option, serve it over cauliflower rice or alongside a crisp Asian-inspired salad. Garnish with sesame seeds or chopped green onions for an extra pop of flavor and texture.
Make It Your Own: Recipe Variations
Customize this dish to suit your taste! Swap chicken for pork or tofu for a different protein option. Add a kick of heat with a teaspoon of sriracha or red pepper flakes. For a tropical twist, include mango chunks alongside the pineapple. If you prefer a tangier sauce, increase the vinegar by a tablespoon or two.
Time-Saving Tips for Busy Cooks
Prep your ingredients the night before to save time! Dice the chicken, onion, and bell pepper, then store them in separate airtight containers in the fridge. You can also mix the sauce ingredients (except cornstarch) ahead of time and refrigerate. In the morning, simply combine everything in the slow cooker and let it work its magic while you go about your day.
Storage and Reheating Made Easy
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, use a microwave-safe dish and warm in 30-second intervals, stirring in between. For larger portions, reheat on the stovetop over medium-low heat, adding a splash of chicken broth if the sauce needs thinning. This dish also freezes well for up to 2 months – just thaw overnight in the fridge before reheating.
Slow Cooker Success: Equipment Tips
For best results, use a 4-6 quart slow cooker. If your cooker tends to run hot, check the chicken after 5 hours to prevent overcooking. To make cleanup easier, consider using a slow cooker liner or spraying the insert with cooking spray before adding ingredients. Always ensure your slow cooker is at least half full for proper cooking.
Slow Cooker Sweet and Sour Chicken Recipe
Equipment
- slow cooker
Ingredients
- 3 boneless skinless chicken breasts, cut into 1″ pieces
- ½ cup chicken broth
- ½ cup brown sugar
- ½ cup sugar
- ⅓ cup vinegar
- 3 Tablespoons lemon juice
- 3 Tablespoons low sodium soy sauce
- 3 Tablespoons tomato paste
- ½ teaspoon garlic powder
- ¼ teaspoon ground ginger
- ¼ teaspoon black pepper
- ⅓ cup chicken broth
- ⅓ cup cornstarch
- 1 cup pineapple chunks, drained
- 1 onion, cut into 1 inch pieces
- 1 green bell pepper, cut into 1 inch pieces
Instructions
- Place diced chicken in the bottom of slow cooker.
- In a mixing bowl, combine 1/2 cup chicken broth, brown sugar, granulated sugar, vinegar, lemon juice, soy sauce, tomato paste, garlic powder, ginger, and pepper. Whisk until well blended.
- Pour mixture over the chicken and cover the slow cooker with lid. Cook on low for 5-7 hours.
- In a small bowl, whisk together 1/3 cup chicken broth and 1/3 cup cornstarch until well blended. Stir cornstarch mixture into chicken mixture in the slow cooker. Add diced pineapple, onion and bell pepper. Cover slow cooker with lid and cook mixture on low for an additional 20-30 minutes until sauce thickens and fruit and veggies are slightly tender. Serve over rice.