Easy Crockpot Sweet and Sour Chicken for Busy Weeknights
This easy Crockpot Sweet and Sour Chicken is even better than takeout! With just a few simple ingredients, this dump-and-go meal is full of flavor, making it a family favorite for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 10 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Asian
Ingredients
- 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 red bell pepper, cut into 1-inch pieces
- 1 green bell pepper, cut into 1-inch pieces
- 1 (20-ounce) can pineapple chunks in 100% juice, undrained
- 1⁄4 cup cornstarch
- 1⁄3 cup honey
- 1⁄3 cup apple cider vinegar
- 1⁄4 cup reduced-sodium soy sauce
- 1⁄4 cup ketchup
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- Salt and pepper, to taste
- Cooked rice, for serving
- Sliced green onions, for garnish
Instructions
1. Place the chicken pieces, bell peppers, and entire can of pineapple (with juice) into a 5–6 quart slow cooker. Season with a pinch of salt and pepper.
2. In a bowl, whisk together the cornstarch, honey, apple cider vinegar, soy sauce, ketchup, garlic powder, and ground ginger until smooth.
3. Pour the sauce over the chicken and vegetables in the slow cooker.
4. Cover and cook on LOW for 3–4 hours or on HIGH for 1.5–2 hours, until the chicken is cooked through and tender.
5. Gently stir the chicken and sauce halfway through cooking.
6. Once done, taste and season with additional salt and pepper if needed. The sauce will thicken as it sits.
7. Serve the sweet and sour chicken over cooked rice.
8. Garnish with sliced green onions and enjoy!
Notes
Use pineapple in 100% juice, not syrup, for the best flavor and consistency.
You can add chopped onion or snap peas for extra crunch and vegetables.
Leftovers store well in the fridge for up to 3 days and reheat beautifully.
For extra heat, add red pepper flakes to the sauce mixture.
Find it online: https://cookingwithramsay.com/crockpot-sweet-and-sour-chicken/