Go Back
Homemade Slow Cooker Sweet and Sour Chicken photo
Print Recipe Save it for later

Slow Cooker Sweet and Sour Chicken

Tender chicken cooked in a sweet-and-sour sauce with pineapple and bell pepper.
Prep Time15 minutes
Cook Time5 hours 20 minutes
Total Time5 hours 35 minutes
Servings: 5 servings

Ingredients

  • 3 boneless skinless chicken breasts about 1 1/2 lb, cut into 1–1½" pieces
  • 1/2 cup chicken broth for sauce
  • 1/2 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1/3 cup white vinegar
  • 3 Tbsp lemon juice
  • 3 Tbsp low sodium soy sauce
  • 3 Tbsp tomato paste
  • 1/2 tsp garlic powder
  • 1/4 tsp ground ginger
  • 1/4 tsp freshly ground black pepper
  • 1/2 - 1 tsp Sriracha hot sauce optional, to taste
  • 1/3 cup chicken broth for cornstarch slurry
  • 1/3 cup cornstarch
  • 3/4 cup diced fresh pineapple about 3/4 cup; canned may be used
  • 1/4 onion quartered and diced into 1" pieces (about 1/4 of an onion)
  • 1/2 green bell pepper diced into 1" pieces (can use red)

Instructions

  • Place the cut chicken pieces in the slow cooker.
  • In a mixing bowl, whisk together 1/2 cup chicken broth, light brown sugar, granulated sugar, white vinegar, lemon juice, soy sauce, tomato paste, garlic powder, ground ginger, black pepper, and Sriracha (if using) until smooth.
  • Pour the sauce over the chicken and press the pieces so they are coated and submerged in the sauce.
  • Cover and cook on low for 5 to 6 hours, until the chicken is tender and cooked through.
  • About 20–30 minutes before serving, whisk 1/3 cup chicken broth with 1/3 cup cornstarch in a small bowl until smooth.
  • Gently fold the cornstarch slurry into the slow cooker along with the diced pineapple, onion, and bell pepper.
  • Cover and cook on low for another 20–30 minutes, until the sauce thickens and the pineapple and vegetables are slightly tender.
  • Serve warm over white or brown rice.

Equipment

  • Slow Cooker
  • Mixing Bowls
  • Whisk
  • Measuring Cups and Spoons
  • Knife
  • Cutting Board

Notes

  • Use fresh pineapple for best texture, or drained canned if needed.
  • Adjust Sriracha to control heat.
  • Stir gently to avoid shredding the chicken.