Crock Pot Sweet and Sour Chicken
Transform your weeknight dinners with this Crock Pot Sweet and Sour Chicken, a delightful blend of tender chicken, vibrant bell peppers, and sweet pineapple chunks simmered to perfection in a tangy homemade sauce. This easy slow cooker recipe combines the convenience of set-it-and-forget-it cooking with the bold flavors of a restaurant favorite. The flavorful sauce—featuring ketchup, rice vinegar, soy sauce, and a touch of brown sugar—beautifully coats the lightly browned chicken, creating a mouthwatering balance of savory, sweet, and tangy notes. Serve it over fluffy steamed rice for a complete meal that’s as satisfying as it is simple. Perfect for busy families or meal prep, this recipe is sure to become a go-to comfort food classic.
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Recipe Information
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 tablespoons cornstarch
- 2 tablespoons vegetable oil
- 1 15-ounce can pineapple chunks (with juice)
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 0.5 cup ketchup
- 0.25 cup rice vinegar
- 3 tablespoons soy sauce
- 0.25 cup brown sugar
- 0.25 cup water
- 2 cups rice (optional, for serving)
Instructions
Cut the chicken breasts into bite-sized pieces and season with salt and pepper.
Place the cornstarch in a shallow dish and coat each piece of chicken evenly. Shake off any excess cornstarch.
Heat the vegetable oil in a skillet over medium-high heat. Brown the chicken pieces on all sides (they don’t need to be fully cooked at this stage). Work in batches if necessary.
In the crock pot, add the browned chicken, pineapple chunks (including the juice), red bell pepper, green bell pepper, onion, and minced garlic.
In a medium bowl, whisk together the ketchup, rice vinegar, soy sauce, brown sugar, and water until combined.
Pour the sauce over the chicken and vegetables in the crock pot. Stir gently to ensure everything is coated.
Cover the crock pot and cook on high for 2-3 hours or on low for 4-5 hours, until the chicken is cooked through and the vegetables are tender.
Once cooked, give everything a good stir and adjust seasoning with additional soy sauce or vinegar if desired.
Serve hot over steamed rice.
Nutrition Facts
Calories |
2960 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.2 g | 78% | |
| Saturated Fat | 13.3 g | 66% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 771 mg | 257% | |
| Sodium | 5301 mg | 230% | |
| Total Carbohydrate | 288.7 g | 105% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 118.4 g | ||
| Protein | 302.6 g | 605% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 300 mg | 23% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 3816 mg | 81% | |
*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.
