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Crock-Pot Sweet and Sour Chicken (4 Ingredient Meal)

Easy slow-cooker sweet and sour chicken made with marmalade, sweet chili sauce, and pineapple for a simple weeknight meal.
Prep Time5 minutes
Cook Time4 hours
Total Time4 hours 5 minutes
Servings: 4 servings

Ingredients

  • boneless skinless chicken breasts about 4, cubed
  • salt to taste
  • black pepper to taste
  • 1 cup orange marmalade
  • 1/2 cup sweet chili sauce
  • 1/2 cup crushed pineapple drained
  • white rice for serving

Instructions

  • Spray the inside of a 6-quart Crock-Pot with nonstick cooking spray.
  • Place the cubed chicken breasts into the Crock-Pot and season with salt and pepper.
  • Pour in the orange marmalade, sweet chili sauce, and drained crushed pineapple; toss gently to combine so the chicken is coated.
  • Cover and cook on low for 4 to 5 hours, or until the chicken reaches 165°F (74°C) internally, stirring once or twice if convenient.
  • Optional: Ladle out 2 cups of the cooking sauce and place it in a small saucepan. Bring to a boil over medium-high heat, then simmer until reduced by half and syrupy, about several minutes.
  • Return the reduced sauce to the Crock-Pot and stir to coat the chicken, if using. Serve the chicken over cooked white rice.

Equipment

  • 6-quart Crock-Pot or slow cooker
  • nonstick cooking spray
  • Measuring Cups
  • Ladle
  • Small Saucepan
  • Knife and cutting board
  • Rice cooker or pot for rice (optional)

Notes

  • Reducing the sauce is optional but yields a thicker, more glazed coating.
  • Use drained crushed pineapple to avoid excess liquid.
  • Cook time may vary slightly by slow cooker model.
  • Ensure chicken reaches an internal temperature of 165°F.