Sweet and Sour Curry Chicken for Slow Cooker
Transform your dinner routine with this Sweet and Sour Curry Chicken for the Slow Cooker—a perfect balance of bold, aromatic curry spices and the tangy sweetness of pineapple. This effortlessly delicious recipe combines tender, slow-cooked chicken thighs with vibrant bell peppers, juicy pineapple chunks, and a rich sauce made from curry powder, soy sauce, ketchup, and a touch of brown sugar. The slow cooking process allows the flavors to meld beautifully while keeping the chicken irresistibly soft and juicy. Ideal for busy weeknights, this dish takes just 20 minutes of prep before your slow cooker works its magic. Served over fluffy white or jasmine rice, this satisfying meal is a feast for the senses and a guaranteed crowd-pleaser.
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Recipe Information
Ingredients
- 2 pounds Boneless, skinless chicken thighs
- 1 large Yellow onion
- 2 large Bell peppers (red, green, or yellow)
- 1 15-ounce can Canned pineapple chunks (in juice)
- 3 cloves Garlic cloves
- 2 tablespoons Curry powder
- 1 teaspoon Ground ginger
- 3 tablespoons Soy sauce
- 2 tablespoons White vinegar
- 0.33 cup Ketchup
- 2 tablespoons Brown sugar
- 2 tablespoons Cornstarch
- 1 cup Chicken broth
- Salt and black pepper, to taste
- 4 cups Cooked white or jasmine rice (for serving)
Instructions
Dice the onion and bell peppers into medium-sized chunks. Mince the garlic cloves.
Drain the canned pineapple, reserving the juice for the sauce.
Place the chicken thighs in the bottom of the slow cooker. Season with a pinch of salt and black pepper.
Add the diced onion, bell peppers, pineapple chunks, and minced garlic on top of the chicken.
In a medium bowl, whisk together the curry powder, ground ginger, soy sauce, white vinegar, ketchup, brown sugar, reserved pineapple juice, and chicken broth until well combined.
Pour the sauce over the chicken and vegetables in the slow cooker, ensuring everything is evenly coated.
Cover and cook on LOW for 5-6 hours or on HIGH for 3-4 hours, until the chicken is tender and fully cooked.
About 30 minutes before serving, mix the cornstarch with 3 tablespoons of water to make a slurry. Stir the slurry into the slow cooker to thicken the sauce.
Serve the sweet and sour curry chicken over hot cooked white or jasmine rice. Garnish with fresh herbs, such as chopped cilantro, if desired.
Nutrition Facts
Calories |
661 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.2 g | 22% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 1331 mg | 58% | |
| Total Carbohydrate | 77.0 g | 28% | |
| Dietary Fiber | 3.2 g | 12% | |
| Total Sugars | 18.3 g | ||
| Protein | 46.8 g | 94% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 70 mg | 5% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 733 mg | 16% | |
*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.
