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Crockpot sweet and sour chicken brings comfort and bold flavor to your weeknight table with barely any effort. The classic combination of juicy chicken, colorful bell peppers, and tangy pineapple all soak up a homemade sauce as they slow-cook to perfect tenderness. This has saved me so many busy evenings when I want something delicious that comes together with simple prep.
The first time I tried this, my daughter was skeptical of bell peppers but now asks for seconds every time I make it. The aroma when you open the lid is always a crowd pleaser in my house.
Ingredients
- Boneless skinless chicken breasts: Make sure you choose chicken that feels firm and smells clean for best results
- Red bell pepper: Adds color and slight sweetness Choose a pepper with shiny skin and no soft spots
- Green bell pepper: Provides earthy balance Look for one that feels heavy and crisp
- Pineapple chunks in 100 percent juice: Brings natural sweetness Skip the varieties packed in syrup
- Cornstarch: Thickens the sauce Pick a fresh box with no lumps
- Honey: Smooth sweetness Use raw or local honey if possible
- Apple cider vinegar: Gives tang and brightness Choose one with the mother if you want extra flavor
- Reduced sodium soy sauce: Salty umami base Go with low sodium to control saltiness
- Ketchup: Adds body and mild zest Pick one without added corn syrup if possible
- Garlic powder: Quick aromatics Check for a fresh scent and no clumps
- Ground ginger: Adds warmth Use a high quality spice for best punch
- Salt and pepper: Adjusts seasoning Add as needed at the end
- Cooked rice and sliced green onions: For serving Fluffy rice and snappy green onions make it a meal
Step-by-Step Instructions
- Prepare the Base:
- Add the chicken pieces, both bell peppers, and the entire can of pineapple including juice to your slow cooker. Sprinkle in a touch of salt and pepper for seasoning at the base.
- Mix the Sauce:
- In a separate bowl, whisk together cornstarch, honey, apple cider vinegar, reduced sodium soy sauce, ketchup, garlic powder, and ground ginger. Whisk until the mixture is silky and no dry cornstarch remains.
- Combine and Cook:
- Pour the mixed sauce over the chicken and vegetables in the slow cooker, leaving no dry spots. Make sure the sauce seeps down to the bottom. Cover the slow cooker with its lid.
- Slow Cook:
- Set your slow cooker on low for about three to four hours or on high for about one and a half to two hours. About halfway through, gently stir everything to ensure even cooking and prevent any sticking.
- Finish and Serve:
- Check the chicken by piercing a piece with a fork. It should be tender with no pink inside. Taste the sauce and add more salt and pepper if desired. Spoon the thickened chicken and sauce over steamed rice and top with fresh sliced green onions.
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You Must Know
I always look forward to the sweet pineapple because it soaks up all the savory sauce. My favorite family memory is watching everyone race for the last bite of pineapple when I serve this.
Storage Tips
Cool any leftovers completely before sealing in an airtight container. They will keep for up to four days in the fridge. Gently rewarm in a covered skillet with a splash of water to loosen the sauce if needed.
Ingredient Substitutions
If you do not have apple cider vinegar, try rice vinegar for a more subtle punch. Chunks of boneless chicken thighs work wonderfully and bring more richness. You can also swap in orange bell pepper or swap the honey with brown sugar if necessary.
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Serving Suggestions
I love to serve this with hot jasmine or brown rice on the side and plenty of fresh green onions for bite. Steamed broccoli is a perfect, quick addition for a wholesome meal.
Cultural Context
Sweet and sour chicken is a beloved Asian American comfort dish inspired by Cantonese cooking. Home cooks have put their own spins on it for generations, using pantry staples to get that familiar restaurant flavor without takeout.
Frequently Asked Questions
- → Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs are a great substitute and will be just as tender after slow cooking.
- → Is fresh pineapple okay instead of canned?
Fresh pineapple can be used. Just add a bit of water or juice to replace the liquid from the can.
- → How can I make the sauce thicker?
If you'd like a thicker sauce, mix a tablespoon of cornstarch with water and stir it in during the last 30 minutes.
- → What vegetables can I add?
Besides bell peppers, you can add carrots, snap peas, or broccoli for more color and flavor.
- → How long does this keep in the refrigerator?
Store leftovers in an airtight container for up to 3 days and reheat gently before serving.
- → Can I freeze sweet and sour chicken?
Yes, this dish freezes well. Cool completely, portion, and freeze for up to 2 months for best texture.