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Crockpot Sweet and Sour Chicken with Pineapple

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course Dinner
Cuisine Asian-inspired
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • For the Chicken
  • 2 lbs (900 g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 small onion, diced
  • 1 cup pineapple chunks (fresh or canned, drained if canned)
  • For the Sweet and Sour Sauce
  • ½ cup ketchup
  • ½ cup rice vinegar (or apple cider vinegar)
  • ½ cup brown sugar
  • 2 tbsp soy sauce
  • 1 tsp garlic powder
  • 1 tsp ginger powder (or 1 tbsp fresh grated ginger)
  • 2 tbsp cornstarch
  • ¼ cup water

Instructions
 

  • Prepare chicken and vegetables: Cut chicken into bite-sized pieces, dice bell peppers and onion, and drain pineapple chunks.
  • Combine sauce ingredients: In a bowl, whisk together ketchup, rice vinegar, brown sugar, soy sauce, garlic powder, and ginger.
  • Add to crockpot: Place chicken, bell peppers, onion, and pineapple into the slow cooker. Pour sauce over the top and stir gently to coat.
  • Slow cook: Cover and cook on low for 4–5 hours or on high for 2–3 hours until chicken is fully cooked and vegetables are tender.
  • Thicken sauce: In a small bowl, mix cornstarch with water to create a slurry. Stir into the crockpot and cook for an additional 15–20 minutes to thicken the sauce.
  • Serve: Spoon sweet and sour chicken over steamed rice or noodles. Garnish with chopped green onions or sesame seeds if desired.