Description
Tender chunks of chicken simmered slowly in a tangy, sweet, and savory sauce with pineapple, bell peppers, and onions—this Crockpot Sweet and Sour Chicken is a comforting, flavor-packed dish that’s perfect for busy weeknights. Let your slow cooker do the work while you enjoy the irresistible aroma filling your kitchen.
Ingredients
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 (for thickening, optional)
Vegetables and fruit:
1 red bell pepper, chopped
1 green bell pepper, chopped
1 yellow onion, chopped
1 cup pineapple chunks (canned or fresh)
Instructions
1 Place the chicken pieces in a bowl and season with salt, pepper, and garlic powder. Toss to coat evenly, then add the cornstarch and mix until the chicken is well-coated.
2 Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken in batches and sear just until lightly browned on the outside. The chicken does not need to be fully cooked at this stage.
3 In a separate bowl, whisk together pineapple juice, rice vinegar, brown sugar, ketchup, and soy sauce until smooth.
4 Place the browned chicken in the crockpot. Add the chopped bell peppers, onion, and pineapple chunks. Pour the prepared sauce over the top.
5 Cover and cook on low for 4 to 5 hours or on high for 2 to 3 hours, until the chicken is tender and the vegetables are cooked through.
6 If you prefer a thicker sauce, stir in the cornstarch and water mixture about 30 minutes before the end of the cooking time. Let it cook uncovered to thicken.
7 Serve hot over steamed rice or noodles, garnished with extra pineapple or green onions if desired.
Notes
For a vegetarian twist, substitute chicken with tofu or chickpeas. Feel free to add more vegetables like carrots or snap peas for added crunch and color. This dish stores well and tastes even better the next day as the flavors meld together.