Crockpot Sweet and Sour Chicken

If you’re anything like me, weeknights can be a whirlwind of chaos — and cooking dinner sometimes feels like one more thing you just don’t have time for. That’s where this Crockpot Sweet and Sour Chicken comes to the rescue. It’s the kind of dish that fills your house with an incredible aroma while you barely have to lift a finger once everything’s in the slow cooker. And let me tell you, it’s better than takeout — seriously!

What makes this recipe such a staple in our home is how perfectly balanced it is. You’ve got tender chicken, sweet chunks of pineapple, tangy sauce, and colorful bell peppers all melding together in one happy little pot. It’s comforting, flavorful, and one of those meals that feels like a treat without the extra work.

I remember the first time I made this — it was a rainy Tuesday, and I was juggling laundry, emails, and trying to wrangle the kids. I tossed everything in the crockpot around lunchtime and let it go. By dinner, the house smelled amazing, the kids actually sat down at the table without complaints, and my husband went back for seconds and thirds. That’s always a win in my book.

Let’s get into the recipe, shall we? The best part is, once you get your chicken seared and your sauce mixed, your crockpot handles the rest. You’re going to love how easy (and delicious) this one is.

this recipe

Ingredients You’ll Need

For the Chicken:

• 2 lbs boneless, skinless chicken breasts, cut into bite-sized pieces

• Salt and pepper, to taste

• 1 tsp garlic powder

• 2 tbsp cornstarch

• 1 tbsp vegetable oil

For the Sauce:

• 1 cup pineapple juice

• ½ cup rice vinegar

• ½ cup brown sugar

• ¼ cup ketchup

• ¼ cup low-sodium soy sauce

• 1 tbsp cornstarch mixed with 1 tbsp water (optional, for thickening)

Veggies & Fruit:

• 1 red bell pepper, chopped

• 1 green bell pepper, chopped

• 1 yellow onion, chopped

• 1 cup pineapple chunks (fresh or canned)

STEP-BY-STEP INSTRUCTIONS

Step 1: Prep the Chicken

Start by placing your chicken pieces in a large bowl. Season them generously with salt, pepper, and garlic powder. Give everything a good toss to coat evenly. Then, sprinkle in your cornstarch and mix until each piece of chicken is well coated. This is going to help the chicken get that nice lightly crisped edge when you sear it — even though we’re ultimately slow-cooking it, this quick step adds a ton of texture and flavor.

Step 2: Sear for Flavor

Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken in batches (don’t overcrowd the pan!) and cook until just lightly browned on the outside. No need to cook it all the way through — we just want that golden edge that’ll lock in flavor. Trust me, your future self will thank you for this step.

Step 3: Whip Up That Sweet and Tangy Sauce

In a medium bowl, whisk together the pineapple juice, rice vinegar, brown sugar, ketchup, and soy sauce until smooth. This sauce is what brings that signature sweet-and-sour flavor to life — it’s bright, bold, and has just the right touch of sweetness without being overpowering.

Step 4: Load the Crockpot

Time to layer it all in! Transfer your browned chicken to the crockpot, then add the chopped red and green bell peppers, the diced onion, and your pineapple chunks. Pour the sauce mixture evenly over the top.

This is when things start looking really good — and your kitchen is going to smell even better as it cooks.

Finish & Flavor Tips

Alright, now that we’ve got everything into the crockpot and swimming in that tangy-sweet sauce, it’s time to let the magic happen. This is the part where you can finally relax a bit—your slow cooker takes over from here, giving the chicken and vegetables time to soak in all that amazing flavor.

One of the things I love most about this recipe is how effortless it feels once you reach this stage. You don’t need to hover over the stove or stir constantly. It’s all hands-off until the finishing touches—making it perfect for busy evenings or even casual entertaining.

And if you’re someone who loves meal prep? This dish is a dream. It reheats beautifully and somehow tastes even better the next day as the flavors deepen and mellow out. Let’s get into the next steps, plus some little tweaks and tricks that’ll take your Sweet and Sour Chicken from good to wow.

Step 5: Slow Cook Until Tender

Now that everything’s in the crockpot, cover it with the lid and set it to low for 4 to 5 hours, or high for 2 to 3 hours. You’ll know it’s ready when the chicken is fork-tender and the veggies are soft but still holding their shape.

Quick tip: If your chicken is cut into larger chunks, you might want to stick closer to the longer end of the cooking time. Smaller pieces will be done a bit faster.

You’ll notice the sauce starts to meld and thicken slightly as it cooks, and those bell peppers and onions start to soften beautifully, adding both sweetness and texture.

Step 6: Thicken the Sauce (Optional but Recommended)

If you prefer a thicker, more glossy sauce (like the kind you get from a restaurant), this step is for you.

About 30 minutes before the end of your cook time, whisk together 1 tablespoon cornstarch and 1 tablespoon cold water, then stir it into the crockpot. Leave the lid off during this time so the sauce can thicken up. It’s optional—but totally worth it if you like a sauce that clings nicely to your chicken and rice.

Pro Tip: If your slow cooker runs a little cooler or retains steam, you might want to cook it on high during this last 30 minutes to help the thickening process along.

Step 7: Serve and Enjoy

Once everything is tender and the sauce is just how you like it, it’s time to serve! Spoon the sweet and sour chicken over a bed of steamed rice (jasmine or basmati both work great), or try it with noodles for a fun twist. Garnish with extra pineapple chunks or sliced green onions if you want a little something extra.

This dish hits every note—savory, sweet, tangy, and comforting. It’s also super customizable, so don’t be afraid to make it your own.

Tips, Swaps, and Serving Ideas

If you’re looking to switch things up or make this dish work for different dietary needs, here are some tried-and-true variations that keep things just as tasty:

• Make it vegetarian: Sub in cubed tofu or canned chickpeas in place of chicken. Just sear the tofu like you would the chicken, and follow the same steps.

• Add more veggies: Toss in snap peas, carrots, or even broccoli for more color, texture, and nutrients. Just make sure they’re chopped to similar sizes so they cook evenly.

• Turn up the heat: If you like a little spice, add a dash of red pepper flakes or a squirt of sriracha to the sauce mix before pouring it into the crockpot.

• Meal prep friendly: This dish stores really well in the fridge for up to 4 days. Just reheat in the microwave or on the stove with a splash of water to loosen the sauce.

And don’t forget, this sweet and sour chicken gets better with time. The flavors deepen overnight, making it a fantastic option for leftovers or next-day lunches.