Slow Cooker Sweet and Sour Chicken

Craving Chinese takeout but want a healthier, homemade option? Our Slow Cooker Sweet and Sour Chicken brings the flavors you love right to your kitchen, saving you time and money. With just a few simple steps, you’ll have a delicious meal that rivals any restaurant version.

This Sweet and Sour Chicken is all about simplicity. Just place the ingredients in your slow cooker, and let it work its magic while you go about your day. You control the ingredients, making it a healthier alternative to takeout. It’s perfect for busy weeknights or meal prep, cook once and enjoy leftovers for days!

This Slow Cooker Sweet and Sour Chicken is made with a flavorful sweet and sour sauce, tender chicken, and pineapple for a fresh pop of flavor. I love making this Sweet and Sour Chicken in the slow cooker on busy weekdays. It’s so easy to throw together, and I get to come home to a tasty, homemade meal. The smell when I walk in the door is amazing!

One of my favorite things about this recipe is that I can change it up however I want. Sometimes I toss in extra veggies like carrots or onions to pack in more nutrients. I like to serve it over rice, but it’s just as good with noodles or even by itself if I’m watching my carbs.

This Sweet and Sour Chicken meal has really helped me cut down on takeout. It’s so much cheaper to make at home, and I can cook a big batch that keeps me fed for days. The leftovers are great for lunch the next day, or I can pop them in the freezer for future dinners. It’s a real lifesaver on those nights when I just don’t have the energy to cook from scratch.

I use my slow cooker year-round. A few favorites that stay on our monthly rotations are Slow Cooker Orange Chicken, Slow Cooker Mongolian Beef, and Slow Cooker Meatballs and Gravy. In the cooler months, we love this Slow Cooker Chicken Stew.

Ingredient Notes

See the printable recipe card below for all ingredients, specific measurements, and complete instructions.

• Chicken thighs: I like using thighs because they stay juicy in the slow cooker. You can swap for chicken breasts if you prefer.
• Cornstarch: This helps thicken the sauce. Don’t skip it!
• Olive oil: Any neutral cooking oil works here.
• Ketchup: Adds sweetness and tang. Use your favorite brand.
• Brown sugar: Light or dark both work fine.
• Rice vinegar: Gives that signature tang. Apple cider vinegar can work in a pinch.
• Soy sauce: I always go for low-sodium. It lets me control the salt better.
• Onion powder: Adds flavor without the fuss of chopping onions.
• Ground ginger: Dried works great, but you can use fresh if you have it. Just double the amount.
• Bell peppers: I like using different colors for a pop of color. Red, green, yellow – mix it up!
• Pineapple chunks: The canned stuff is perfect here. Don’t drain it – the juice adds to the sauce.
• Sesame seeds and green onions: Optional, but they make the dish look fancy with minimal effort.

How To Make Slow Cooker Sweet and Sour Chicken

Start by preparing the chicken. In a large bowl or sealable plastic bag, toss the chicken pieces with the cornstarch and pepper until they’re evenly coated. This coating will help thicken the sauce as it cooks.

Next, heat the oil in a large frying pan over medium-high heat. Add the chicken and cook for about 3 minutes on each side, or 6 minutes total. You’re just looking to brown the outside, not cook it through.

Once browned, drain any excess oil and transfer the chicken to your slow cooker. Add the bell peppers and undrained pineapple chunks. The pineapple juice will add to the sweet and sour flavor, so don’t drain it!

Now it’s time to make the sauce. In a mixing bowl, whisk together the ketchup, brown sugar, rice vinegar, soy sauce, onion powder, and ginger.

Pour the sweet and sour sauce over the ingredients in the slow cooker and give everything a good stir to combine. 

Cover and cook on low for 3-4 hours or on high for 2-3 hours. You’ll know it’s done when the chicken reaches an internal temperature of 165°F. 

When it’s ready, give it a stir and taste. If you want it sweeter or tangier, you can adjust with a bit more sugar or vinegar.

Serve your sweet and sour chicken warm, garnished with sesame seeds and sliced green onions if you like. 

Substitutions and Variations

• Add more veggies: Add extra vegetables like sliced carrots, chopped onions, or snow peas. Toss them in with the bell peppers for more color and nutrition.
• Spicy kick: If you like heat, add a tablespoon of sriracha or a teaspoon of red pepper flakes to the sauce. You could also throw in some sliced jalapeños with the bell peppers.
• Healthier option: Use chicken breasts instead of thighs and replace some of the brown sugar with a natural sweetener like stevia or monk fruit to reduce calories.

Make Ahead, Storing and Freezing

Make Ahead: You can prep the ingredients for this Slow Cooker Sweet and Sour Chicken a day in advance. Brown the chicken and store it in the fridge. Mix up the sauce and keep it separate. In the morning, just toss everything in the slow cooker and turn it on.

Store: Leftover sweet and sour chicken can be stored in an airtight container in the fridge for up to 3 days. To reheat, microwave individual portions for 1-2 minutes, stirring halfway through. You can also reheat it in a pan on the stove over medium heat, stirring occasionally until it’s hot all the way through.

Freeze: This dish freezes well. Let it cool completely, then transfer to a freezer-safe container or bag. It’ll keep in the freezer for up to 3 months. To reheat, thaw overnight in the fridge, then warm it up in the microwave or on the stove. If the sauce has thickened too much after freezing, you can thin it out with a little water or pineapple juice while reheating.

Recipe Tips

• If you’re short on time in the morning, brown the chicken the night before and store it in the fridge.
• Don’t skip browning the chicken. It adds flavor and helps the meat hold up better during slow cooking.
• Cut your chicken and bell peppers into similar-sized pieces for even cooking.
• If you like your bell peppers with more crunch, add them in the last hour of cooking instead of at the beginning.
• Taste the sauce before serving and adjust the seasoning if needed. A little extra soy sauce can add depth, or a bit more brown sugar for sweetness.
• Serve over rice to soak up all the delicious sauce. For a healthier option, try cauliflower rice or quinoa.

Can I make this recipe without a slow cooker?

Yes, you can make this on the stovetop. After browning the chicken, simmer everything in a large pot over low heat for about 45 minutes to an hour, stirring occasionally, until the chicken is cooked through and the sauce has thickened.

What if I don’t have rice vinegar?

If you don’t have rice vinegar, apple cider vinegar or white wine vinegar can work as substitutes. The flavor will be slightly different, but still delicious. Start with the same amount and adjust to taste.

Can I use chicken breasts instead of thighs?

Yes, you can use chicken breasts if you prefer. They tend to be a bit drier than thighs, so keep an eye on the cooking time to avoid overcooking. You might want to check for doneness on the earlier side of the suggested cooking time.

This Slow Cooker Sweet and Sour Chicken with pineapple brings the flavors of takeout right to your kitchen. It’s simple to make, easy on your budget, and lets you control the ingredients. What could be better than that?