This slow cooker sweet and sour chicken recipe delivers tender, flavorful chicken simmered in a balanced tangy-sweet sauce, inspired by Chinese flavors.
It’s designed for easy prep and slow cooking, making weeknight dinners stress-free and delicious.
The sauce blends pineapple, soy, and vinegar for that classic sweet and sour taste without fuss.
Why You’ll Love This Recipe
- Using the slow cooker ensures the chicken turns out tender and juicy without constant attention.
- The balance of sweet pineapple juice and vinegar creates an authentic tangy-sweet sauce that clings nicely to the chicken.
- Minimal prep with everyday ingredients means you can set it and come back to a perfectly cooked meal.
Slow Cooker Sweet and Sour Chicken
This easy slow cooker sweet and sour chicken is tender, tangy, and perfect for a hassle-free dinner. With simple ingredients and a vibrant sauce, it’s a comforting meal ready when you are.
- Prep time
- 15 minutes
- Cook time
- 4 minutes
- Servings
- 4
- Yield
- 4 servings
Ingredients
- 1.5 lbs (680g) boneless skinless chicken thighs, cut into bite-sized pieces
- 1 cup (240ml) pineapple juice (use canned juice, no sugar added)
- 1/2 cup (120ml) low-sodium soy sauce
- 1/4 cup (60ml) rice vinegar
- 1/3 cup (67g) brown sugar, packed
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 cup (165g) pineapple chunks, drained
- 2 tablespoons vegetable oil
Instructions
- Prepare the sauce and chicken In a mixing bowl, combine pineapple juice, soy sauce, rice vinegar, brown sugar, and minced garlic. Stir well until sugar dissolves. Place chicken pieces in the slow cooker and pour the sauce over.
- Add vegetables and cook Add the diced red and green bell peppers and onion to the slow cooker. Cover and cook on low for 4 hours or until the chicken is fully cooked and tender (internal temperature should reach 165°F / 74°C).
- Thicken the sauce About 30 minutes before serving, mix cornstarch and water in a small bowl to form a slurry. Stir into the slow cooker along with pineapple chunks to thicken the sauce. Cover and continue cooking for the remaining 30 minutes.
- Finish and serve Stir gently to combine and check seasoning. Serve hot over steamed rice or noodles.
Helpful Tips
- For best texture, use chicken thighs as they stay tender during slow cooking.
- Make sure the chicken reaches an internal temperature of 165°F (74°C) for safety.
- If you prefer less sauce, reduce pineapple juice slightly or thicken more with cornstarch.
- You can add chopped green onions or sesame seeds as a garnish before serving if desired.
- Use a meat thermometer to ensure accurate doneness and safe cooking.
Storage and Make-Ahead
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a microwave or on the stovetop until steaming hot throughout (165°F / 74°C).
Do not freeze the sauce separately as the texture of the pineapple chunks may change after freezing.
Always cool leftovers to room temperature within 2 hours before refrigerating to prevent bacterial growth.
Frequently Asked Questions
Can I use chicken breast instead of thighs?
Yes, you can substitute chicken breasts, but they might be less tender after slow cooking. Keep an eye on cooking time to avoid drying out.
Can I prepare this recipe in advance?
Yes, you can assemble the ingredients in the slow cooker insert, cover, and refrigerate overnight. Start cooking the next day.
Can I use fresh pineapple instead of canned?
Fresh pineapple works well; just use the juice from it or add some water to balance the liquid volume.
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