Crockpot Sweet and Sour Chicken – A Comforting, Takeout-Style Favorite

This Crockpot Sweet and Sour Chicken gives you everything you love about takeout, but with a cozier, homemade feel. It’s tender, saucy, and packed with bright flavors that play so well together. You get the sweet tang, a touch of savory, and that juicy chicken that soaks up the sauce.

Best of all, it’s effortless—just set it and let the slow cooker do the work. Perfect for busy weeknights, family dinners, or meal prep.

Crockpot Sweet and Sour Chicken - A Comforting, Takeout-Style Favorite

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Prep Time 15 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 15 minutes mins

Servings 6 servings

Ingredients

  

• Chicken: 2 pounds boneless, skinless chicken thighs (or breasts), cut into bite-size pieces
• Bell peppers: 2 medium (any color), chopped into 1-inch pieces
• Onion: 1 medium yellow onion, chopped
• Pineapple: 1 can (20 oz) pineapple chunks in juice, undrained
• Garlic: 3 cloves, minced
• Ketchup: 1/2 cup
• Rice vinegar: 1/3 cup (or apple cider vinegar)
• Soy sauce: 1/4 cup (use tamari or coconut aminos for gluten-free)
• Brown sugar: 1/3 cup, packed (adjust to taste)
• Pineapple juice: Reserved from the can (about 3/4 cup; use all the juice)
• Cornstarch: 2 to 3 tablespoons
• Water: 2 to 3 tablespoons (for slurry)
• Salt and pepper: To taste
• Optional heat: 1/4 to 1/2 teaspoon crushed red pepper flakes
• To serve: Cooked rice or cauliflower rice, and sesame seeds or green onions for garnish

Instructions

 

• Prep the chicken: Trim and cut the chicken into 1- to 1.5-inch pieces. Season lightly with salt and pepper.
• Layer the base: Add chopped onion and bell peppers to the slow cooker. Scatter the minced garlic over top.
• Add the chicken: Place the chicken pieces over the vegetables. Pour in the pineapple chunks and all the juice from the can.
• Whisk the sauce: In a bowl, stir together ketchup, rice vinegar, soy sauce, and brown sugar. Add red pepper flakes if using. Pour over the chicken and vegetables.
• Cook low and slow: Cover and cook on Low for 4 to 5 hours or High for 2.5 to 3 hours, until the chicken is tender and cooked through.
• Thicken the sauce: In the last 20 minutes, mix cornstarch with an equal amount of cold water to make a slurry. Stir it into the slow cooker. Cover and cook until the sauce is glossy and thickened.
• Taste and adjust: Add salt, a splash more vinegar for tang, or a pinch of sugar for sweetness if needed.
• Serve: Spoon over hot rice. Top with sliced green onions or sesame seeds for a nice finish.

What Makes This Recipe So Good

• Hands-off cooking: Toss everything into the slow cooker and let it simmer to perfection. Minimal prep, big payoff.
• Balanced flavor: The sauce brings sweetness, tang, and a little umami without being cloying.
• Restaurant vibe at home: It’s the comforting takeout classic, but made with pantry staples and no deep frying.
• Kid-friendly and crowd-pleasing: The flavor is bold but not spicy, so it suits a wide range of tastes.
• Budget-friendly: Uses simple ingredients like chicken thighs, canned pineapple, and bell peppers.
• Flexible: Works with chicken breasts or thighs, fresh or frozen peppers, and different vinegars or sweeteners.

What You’ll Need

• Chicken: 2 pounds boneless, skinless chicken thighs (or breasts), cut into bite-size pieces
• Bell peppers: 2 medium (any color), chopped into 1-inch pieces
• Onion: 1 medium yellow onion, chopped
• Pineapple: 1 can (20 oz) pineapple chunks in juice, undrained
• Garlic: 3 cloves, minced
• Ketchup: 1/2 cup
• Rice vinegar: 1/3 cup (or apple cider vinegar)
• Soy sauce: 1/4 cup (use tamari or coconut aminos for gluten-free)
• Brown sugar: 1/3 cup, packed (adjust to taste)
• Pineapple juice: Reserved from the can (about 3/4 cup; use all the juice)
• Cornstarch: 2 to 3 tablespoons
• Water: 2 to 3 tablespoons (for slurry)
• Salt and pepper: To taste
• Optional heat: 1/4 to 1/2 teaspoon crushed red pepper flakes
• To serve: Cooked rice or cauliflower rice, and sesame seeds or green onions for garnish

How to Make It

1. Prep the chicken: Trim and cut the chicken into 1- to 1.5-inch pieces.

   Season lightly with salt and pepper.

2. Layer the base: Add chopped onion and bell peppers to the slow cooker. Scatter the minced garlic over top.
3. Add the chicken: Place the chicken pieces over the vegetables. Pour in the pineapple chunks and all the juice from the can.
4. Whisk the sauce: In a bowl, stir together ketchup, rice vinegar, soy sauce, and brown sugar.

   Add red pepper flakes if using. Pour over the chicken and vegetables.

5. Cook low and slow: Cover and cook on Low for 4 to 5 hours or High for 2.5 to 3 hours, until the chicken is tender and cooked through.
6. Thicken the sauce: In the last 20 minutes, mix cornstarch with an equal amount of cold water to make a slurry. Stir it into the slow cooker.

   Cover and cook until the sauce is glossy and thickened.

7. Taste and adjust: Add salt, a splash more vinegar for tang, or a pinch of sugar for sweetness if needed.
8. Serve: Spoon over hot rice. Top with sliced green onions or sesame seeds for a nice finish.

Storage Instructions

• Refrigerate: Cool completely, then store in an airtight container for up to 4 days.
• Freeze: Freeze in meal-size portions for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheat: Warm gently on the stovetop over medium-low heat or in the microwave.

  Add a splash of water if the sauce is too thick.

• Make-ahead tip: Add all uncooked ingredients (except cornstarch) to a freezer bag and freeze flat. Thaw and dump into the slow cooker when ready.

Why This is Good for You

• Lean protein: Chicken provides satisfying protein to keep you full and support muscle health.
• Colorful vegetables: Bell peppers and onions add fiber, vitamin C, and antioxidants.
• Balanced plate: Pair with rice or cauliflower rice for carbs or lower-carb options, depending on your goals.
• Lower in oil: No deep frying means fewer calories and less saturated fat than typical takeout versions.
• Customizable sweetness: You control the sugar, so you can make it lighter without losing flavor.

Pitfalls to Watch Out For

• Overcooking on High: Chicken breasts can dry out if cooked too long. If using breasts, aim for the lower end of the time range.
• Skipping the slurry: Adding cornstarch directly to hot liquid can clump.

  Always mix with cold water first.

• Not seasoning: Taste before serving. A pinch of salt or a splash of vinegar can wake up the sauce.
• Too much liquid: Vegetables and pineapple release water. If the sauce seems thin, let it cook uncovered for 10 to 15 minutes after thickening.
• Using pineapple in syrup: It can make the dish overly sweet.

  Pineapple in juice is best.

Variations You Can Try

• Veggie boost: Add carrots, snap peas, or broccoli in the last hour so they stay crisp-tender.
• Spicy version: Stir in sriracha, chili-garlic sauce, or extra red pepper flakes for more heat.
• Ginger twist: Add 1 to 2 teaspoons fresh grated ginger to the sauce for a warm, bright kick.
• Low-sugar: Cut the brown sugar to 2 tablespoons and add more pineapple juice or a splash of orange juice for natural sweetness.
• Gluten-free: Use tamari or coconut aminos and confirm your ketchup and vinegar are gluten-free.
• Crispy option: Toss chicken pieces in a light cornstarch coating and pan-sear until browned before adding to the slow cooker. It adds texture and extra body to the sauce.
• Instant Pot adaptation: Cook on High Pressure for 6 minutes with quick release; add slurry and sauté until thick.

FAQ

Can I use frozen chicken?

Yes, but it’s best to thaw it first for even cooking and accurate timing. If you must cook from frozen, add extra time and check that the internal temperature reaches 165°F.

What’s the best cut of chicken to use?

Thighs are the most forgiving and stay juicy.

Breasts work too—just watch the cook time and avoid overcooking.

Can I make this without pineapple?

You can. Swap in orange segments and a little orange juice, or use extra bell peppers and a bit more vinegar and sugar to balance the sauce.

How do I keep the vegetables from getting mushy?

Cut them into larger pieces and add them closer to the halfway mark if you prefer more bite. You can also sauté them briefly and stir in at the end.

Is there a way to reduce the sodium?

Use low-sodium soy sauce, taste before salting, and serve over unsalted rice.

You can also dilute the sauce with a bit of water and adjust the seasoning.

What can I serve this with besides rice?

Try quinoa, farro, noodles, or cauliflower rice. A simple cucumber salad or steamed greens work well on the side.

Can I double the recipe?

Yes, as long as your slow cooker is large enough and not filled past two-thirds. Add a little extra cornstarch slurry to thicken the larger batch.

In Conclusion

Crockpot Sweet and Sour Chicken is the kind of recipe that earns a spot in your weekly rotation.

It’s easy, flexible, and full of feel-good flavor. With simple ingredients and set-it-and-forget-it cooking, you get takeout-style satisfaction without the fuss. Keep it classic, or try a variation to make it your own.

Either way, you’ll end up with a cozy, colorful meal that everyone wants seconds of.