Crock Pot Cantonese Sweet and Sour Chicken
Indulge in the vibrant flavors of Cantonese cuisine with this Crock Pot Cantonese Sweet and Sour Chicken recipe—an effortless way to bring a takeout favorite to your kitchen. This dish combines tender, slow-cooked chicken thighs with an irresistible medley of pineapple, bell peppers, and a savory-sweet sauce made from soy sauce, rice vinegar, ketchup, and brown sugar. Perfectly balanced with the tang of vinegar and the natural sweetness of pineapple, this hearty meal comes together with minimal effort and maximum flavor. Whether you serve it over steamed rice or noodles, this easy slow-cooker recipe promises a crowd-pleasing dinner that's perfect for busy weeknights or meal prepping. Enjoy the rich, homemade taste of sweet and sour chicken without ever leaving your home!
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Recipe Information
Ingredients
- 2 pounds Boneless, skinless chicken thighs
- 1 Red bell pepper
- 1 Green bell pepper
- 1 cup Pineapple chunks (canned, in juice)
- 1 Yellow onion
- 3 Garlic cloves
- 3 tablespoons Soy sauce
- 2 tablespoons Rice vinegar
- 1 cup Ketchup
- 0.333 cup Brown sugar
- 2 tablespoons Cornstarch
- 4 tablespoons Water
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Vegetable oil (optional, for browning)
Instructions
Dice the red and green bell peppers into bite-sized chunks. Slice the yellow onion and mince the garlic cloves. Set aside.
Cut the chicken thighs into 2-inch pieces, trimming off any excess fat.
If desired, heat vegetable oil in a skillet over medium-high heat and lightly brown the chicken pieces on both sides. This step is optional but adds extra flavor.
In the crock pot, combine soy sauce, rice vinegar, ketchup, and brown sugar. Stir until the sugar dissolves and the mixture is smooth.
Add the diced bell peppers, sliced onion, minced garlic, and pineapple chunks (along with their juice) to the crock pot. Stir to combine.
Place the chicken pieces into the crock pot and stir to coat them evenly with the sauce. Season with salt and black pepper.
Cover the crock pot with its lid and cook on LOW for 4-5 hours, or on HIGH for 2-3 hours, until the chicken is tender.
About 20 minutes before serving, mix the cornstarch and water in a small bowl to create a slurry. Stir the slurry into the crock pot to thicken the sauce.
Continue cooking on LOW for 20 minutes, uncovered, allowing the sauce to thicken.
Give everything a final stir before serving. Serve the sweet and sour chicken over steamed white rice or noodles for a complete meal.
Nutrition Facts
Calories |
2750 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.9 g | 147% | |
| Saturated Fat | 29.5 g | 148% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1134 mg | 378% | |
| Sodium | 4734 mg | 206% | |
| Total Carbohydrate | 180.4 g | 66% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 129.5 g | ||
| Protein | 245.7 g | 491% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 267 mg | 21% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 3402 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
