Crock Pot Sweet Sour Chicken
Take your taste buds on a flavorful journey with this Crock Pot Sweet and Sour Chicken, a perfect balance of tangy, sweet, and savory goodness. Tender chunks of boneless, skinless chicken breasts are slow-cooked alongside vibrant red and green bell peppers, juicy pineapple, and a luscious homemade sweet and sour sauce made with soy sauce, rice vinegar, ketchup, and brown sugar. Infused with garlic and thickened to perfection, this dish pairs beautifully with fluffy white or jasmine rice for an easy, crowd-pleasing meal. With minimal prep and a hands-off cooking process, this slow cooker recipe is ideal for busy weeknights or relaxed family dinners. Garnish with sesame seeds and green onions for an extra touch of flavor and texture!
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Recipe Information
Ingredients
- 1.5 pounds Boneless, skinless chicken breasts
- 1 medium Red bell pepper, diced
- 1 medium Green bell pepper, diced
- 1 cup Pineapple chunks (in juice)
- 0.25 cup Soy sauce
- 0.25 cup Rice vinegar
- 0.33 cup Ketchup
- 0.25 cup Brown sugar, packed
- 2 cloves Garlic, minced
- 2 tablespoons Cornstarch
- 2 tablespoons Water
- 4 cups Cooked white rice or jasmine rice (for serving)
- 1 tablespoon Sesame seeds (optional, for garnish)
- 2 tablespoons Green onions, sliced (optional, for garnish)
Instructions
Trim any excess fat from the chicken breasts and cut them into bite-sized chunks. Set aside.
In the bottom of your crock pot, whisk together soy sauce, rice vinegar, ketchup, and brown sugar until well combined.
Add the minced garlic and pineapple chunks (along with their juice) to the mixture. Stir to combine.
Add the diced red and green bell peppers to the crock pot.
Place the chicken chunks into the crock pot, ensuring they are fully submerged in the sauce. Stir gently to mix.
Cover the crock pot with the lid, set it to high heat, and cook for 3-4 hours, or low heat for 6-7 hours, until the chicken is cooked through and tender.
In a small bowl, mix the cornstarch with water to create a slurry. Once the chicken is cooked, pour the slurry into the crock pot and stir it into the sauce to thicken it.
Let the sauce cook for an additional 10-15 minutes on high heat, stirring occasionally, until it reaches the desired consistency.
Taste and adjust seasoning if needed.
Serve the sweet and sour chicken over cooked white or jasmine rice. Garnish with sesame seeds and sliced green onions, if desired.
Nutrition Facts
Calories |
2764 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.4 g | 42% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 578 mg | 193% | |
| Sodium | 3178 mg | 138% | |
| Total Carbohydrate | 359.6 g | 131% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 98.7 g | ||
| Protein | 243.9 g | 488% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 371 mg | 29% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 3119 mg | 66% | |
*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.
