Sweet and Sour Crock Pot Chicken
Dive into a symphony of bold flavors with this Sweet and Sour Crock Pot Chicken, a perfect balance of tangy, sweet, and savory notes. This easy slow cooker recipe transforms tender, seared chicken breasts into a mouthwatering masterpiece, simmered alongside vibrant bell peppers, juicy pineapple chunks, and a rich homemade sauce made with ketchup, rice vinegar, and a touch of brown sugar. With minimal prep and hands-off cooking, this dish is a stress-free way to bring takeout-inspired comfort to your dinner table. Serve it over fluffy rice for a satisfying, family-friendly meal everyone will love. Perfect for busy weeknights or meal prep, this recipe showcases the magic of slow cooking and creates crowd-pleasing results every time. Keywords: sweet and sour chicken, crock pot chicken, slow cooker dinner, easy chicken recipes, family-friendly meals.
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Recipe Information
Ingredients
- 4 pieces (boneless, skinless) chicken breast
- 1 cup (drained, reserve juice) pineapple chunks
- 1 medium (diced) green bell pepper
- 1 medium (diced) red bell pepper
- 1 medium (diced) onion
- 2 cloves (minced) garlic
- 0.5 cup ketchup
- 0.25 cup rice vinegar
- 0.25 cup brown sugar
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 tablespoons vegetable oil
- 4 cups (for serving) cooked rice
Instructions
Heat the vegetable oil in a large skillet over medium-high heat.
Sear the chicken breasts on both sides until lightly browned (about 2-3 minutes per side). This step is optional but adds flavor.
Add the browned chicken to the crock pot.
In a mixing bowl, whisk together the ketchup, rice vinegar, brown sugar, soy sauce, and the juice reserved from the pineapple chunks.
Pour the sweet and sour sauce mixture over the chicken in the crock pot.
Add the pineapple chunks, green bell pepper, red bell pepper, onion, and minced garlic to the crock pot. Stir gently to combine.
Cover and cook on low for 4-5 hours, or until the chicken is tender and fully cooked (an internal temperature of 165°F).
Once cooked, mix the cornstarch and water in a small bowl to create a slurry. Stir this into the crock pot to thicken the sauce. Cook for an additional 10-15 minutes.
Taste and adjust seasoning, adding more soy sauce or brown sugar if desired.
Serve the sweet and sour chicken hot over cooked rice.
Nutrition Facts
Calories |
2450 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.7 g | 60% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 19.3 g | ||
| Cholesterol | 413 mg | 138% | |
| Sodium | 3253 mg | 141% | |
| Total Carbohydrate | 346.3 g | 126% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 88.7 g | ||
| Protein | 164.3 g | 329% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 273 mg | 21% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 2808 mg | 60% | |
*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.
