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Slow Cooker Sweet and Sour Chicken

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I was skeptical as to whether or not you could make sweet and sour chicken in the crock pot, but it totally works.  Now, this slow cooker sweet and sour chicken does not include that crispy breaded coating. However, it really is healthier for you to not have that crispy coating.  Don’t be scared off  by the long list of ingredients.  The bulk of the ingredients make the sauce and are regular pantry items.

You add the fresh veggies at the end to keep them nice and crisp.  I like mine crisp but tender and cooking it 45 minutes was perfect.  If you like your veggies with more crunch, just cook it less. It will be an nice addition to this sweet and sour chicken.

Slow Cooker Sweet and Sour Chicken | realmomkitchen.com
  • WATER
  • BROWN SUGAR
  • WHITE SUGAR
  • WHITE VINEGAR
  • LEMON JUICE
  • SOY SAUCE
  • TOMATO PASTE
  • GARLIC POWDER
  • GROUND GINGER
  • BONELESS SKINLESS CHICKEN BREASTS
  • WATER
  • CORNSTARCH
  • PINEAPPLE CHUNKS (USE FRESH OR CANNED CHUNKS)
  • ONION
  • GREEN PEPPER
  • COOKED RICE
Slow Cooker Sweet and Sour Chicken | realmomkitchen.com

Slow Cooker Sweet and Sour Chicken

Real Mom Kitchen

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Ingredients
  

  • ½ cup water
  • ½ cup brown sugar
  • ½ cup white sugar
  • cup white vinegar
  • 3 Tbsp lemon juice
  • 3 tbsp soy sauce
  • 3 tbsp tomato paste
  • ½ tsp garlic powder
  • ¼ tsp ground ginger
  • 3 boneless skinless chicken breasts cut into 1 to 1 1/2 inch pieces
  • cup water
  • cup cornstarch
  • ¾ cup diced pineapple chunks use fresh or canned chunks
  • ¼ medium onion cut into 1 inch pieces
  • ½ green pepper cut into 1 inch pieces
  • cooked rice

Instructions
 

  • Add the 1/2 cup water, brown sugar, sugar, vinegar, lemon juice, soy sauce, tomato paste, garlic powder, and ginger to the slow cooker and whisk until combined.
  • Add the chicken pieces and stir to coat. Cook on low for 5 hours.
  • In a small bowl combine the 1/3 cup water with the cornstarch. Add to the slow cooker and carefully stir to combine. The chicken will be tender so you want to keep the pieces to stay in pieces.
  • Add the pineapple, onion, and bell pepper and carefully fold into the mixture. Cover and cook on low for another 45 minutes.
  • Serve over cooked rice. Makes 4-5 servings.
Tried this recipe?Let us know how it was!

Recipe adapted from Cooking Classy.

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29 Comments

  1. I’ve been wanting to try a sweet and sour recipe for a long time, but each time I’ve searched I’ve given up as the recipes I’ve looked at seem quite complicated and have so many ingredients. Having recently bought a slow cooker (crockpot) I searched again and eventually found this recipe. Great, I’ve got all the ingredients in my kitchen! I made this yesterday and wow, wow, wow! This tastes amazing! Took a little time converting the cup measurements to grams and millilitres but I’ve got it all down on paper now and this will be my go to recipe every time. For anyone who wants this recipe in gr/ml here you go. The only thing I changed was that I used fresh garlic and root ginger instead of powder and reduced the amount of cornflour as I thought it was quite a lot and could always add more if it wasn’t thick enough. It was just fine. I also intended to add some sliced carrots but forgot. This made 5 small portions (about the size of a bought readymeal), which I’ve put in containers and frozen for meals to take to work and microwave. Left one out to have Monday…can’t wait!
    Ingredients
    100ml Water
    90g Brown Sugar
    90g Granulated Sugar
    50ml White Vinegar
    40ml Lemon Juice
    40ml Dark Soy Sauce
    30g Tomato Puree
    2 Garlic Cloves
    1 inch Fresh Ginger, grated
    500g Chicken Breast Fillets, cut into cubes
    140g Peppers
    110g Onion, sliced
    2 Pineappple Slices, tinned or fresh (approx 85g)
    30ml Water
    20g Cornflour
    Cooked Rice

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  3. making this recipe for the first time, do I wait to add the cornstarch after the 5 hours of cooking the chicken or do you add the cornstarch at the beginning?
    thanks,