Crockpot Sweet and Sour Chicken
A tender, tangy, and slightly sticky comfort dish that balances bright pineapple sweetness with savory soy notes. Perfect for busy weeknights or relaxed weekends.
Ingredients
For the Base
- 1 lb chicken breast, cut into chunks Skinless and boneless preferred
- 1 cup bell peppers, sliced Any color mix can be used
- 1 medium onion, chopped
For the Sauce
- 1 cup pineapple chunks Canned or fresh, drain if canned
- 1 cup sweet and sour sauce Store-bought or homemade
- 1 tablespoon soy sauce Use low-sodium if preferred
Optional for Thickening
- 1 tablespoon cornstarch Can be substituted with arrowroot
To Serve
- to taste salt and pepper Add sparingly at the end
Instructions
Preparation
- Place the chicken breast chunks in the crockpot. Add the sliced bell peppers and chopped onion on top of the chicken.
- Scatter the pineapple chunks over the vegetables and chicken.
Sauce Preparation
- Pour the sweet and sour sauce and soy sauce evenly over the chicken, peppers, pineapple, and onion. Stir gently to combine.
Cooking
- Cover the crockpot and cook on low for 6–8 hours or on high for 3–4 hours until the chicken is tender.
- For a thicker sauce, mix cornstarch with cold water to create a slurry. Stir into the crockpot during the last 30 minutes of cooking.
Final Touches
- Taste the dish and adjust seasoning with salt and pepper as needed before serving.
Notes
Let the dish rest for 5–10 minutes before serving so the sauce settles. Serve over rice or in lettuce cups for a lighter option.