Crockpot Sweet Sour Chicken
Transform dinner into a flavorful feast with this Crockpot Sweet and Sour Chicken recipe, a perfect balance of tangy, sweet, and savory goodness. Tender, bite-sized chicken pieces are slow-cooked with vibrant bell peppers, juicy pineapple chunks, and a homemade sauce of brown sugar, apple cider vinegar, soy sauce, and ketchup—infused with a gentle kick of seasonings. This one-pot wonder delivers a thick, glossy glaze thanks to a cornstarch slurry, creating a takeout-inspired dish with minimal effort. Serve over fluffy white or hearty brown rice for a wholesome, easy-to-make meal that’s packed with bold flavors and a hint of tropical flair. Perfect for busy weeknights or meal prep, this recipe is a crockpot classic the whole family will love.
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Recipe Information
Ingredients
- 1.5 pounds Boneless, skinless chicken breasts
- 20 ounces Pineapple chunks (canned, with juice)
- 1 medium Red bell pepper, diced
- 1 medium Green bell pepper, diced
- 1 medium Onion, diced
- 0.5 cups Brown sugar
- 0.25 cups Ketchup
- 0.25 cups Soy sauce
- 0.5 cups Apple cider vinegar
- 2 tablespoons Cornstarch
- 3 tablespoons Water
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground black pepper
- 4 cups Cooked white or brown rice (for serving)
Instructions
Cut the chicken breasts into bite-sized pieces and season lightly with salt and black pepper.
Place the chicken pieces in the bottom of a crockpot.
Add the pineapple chunks (along with their juice), red bell pepper, green bell pepper, and onion on top of the chicken.
In a medium bowl, whisk together brown sugar, ketchup, soy sauce, and apple cider vinegar until thoroughly mixed.
Pour the prepared sauce over the chicken and vegetables in the crockpot.
Cover the crockpot with its lid and cook on high for 2-3 hours or on low for 4-5 hours, until the chicken is cooked through and tender.
In a small bowl, make a slurry by mixing the cornstarch and water until smooth.
Fifteen minutes before the end of the cooking time, stir the cornstarch slurry into the crockpot to thicken the sauce.
Replace the lid and allow the sauce to thicken as the dish finishes cooking.
Serve the sweet and sour chicken hot over cooked rice, garnished with additional pineapple chunks or chopped fresh parsley if desired.
Nutrition Facts
Calories |
3000 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.3 g | 36% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 578 mg | 193% | |
| Sodium | 4304 mg | 187% | |
| Total Carbohydrate | 425.4 g | 155% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 159.2 g | ||
| Protein | 243.8 g | 488% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 356 mg | 27% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 3612 mg | 77% | |
*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.
