Crockpot Sweet and Sour Chicken

Crockpot sweet and sour chicken relies heavily on pantry ingredients and the slow cooker to turn this beloved stir-fry dish into a simple, hands-off dish that can be made any night of the week.

Fruity pineapple juice, umami-rich soy and sweet and sour sauce flavor chicken breasts and carrots. Aromatic ginger and green onions offer another layer of flavor while water chestnuts and snow peas add crunch. Serve over hot rice for a complete dinner.

If you love prepping your evening meal earlier in the day and having it ready to go just in time for dinner, here’s a collection of our simplest slow cooker dinners.

Ingredients for Crockpot Sweet and Sour Chicken

• Chicken breasts: Cut chicken breasts into 1 inch strips for easy cooking and eating.
• Pineapple chunks: You will use both the fruit and the juice from this pantry staple.
• Water chestnuts: A drained can of water chestnuts adds needed crunch.
• Carrots: Sliced carrots cook up tender and sweet.
• Soy sauce: A few dashes of soy sauce balance the sweet flavors featured in this recipe. Here are the best soy sauce brands.
• Cornstarch: A few teaspoons of cornstarch thicken the juices for a velvety sauce.
• Sweet and sour sauce: Use your favorite bottled sweet and sour sauce.
• Ground ginger: Fragrant ground ginger adds a warm heat to the dish.
• Green onions: Savory green onions are added near the end of cooking to maintain their flavor and aroma. (If you have leftovers, here are some green onion recipes.)
• Snow peas: Crunchy snow peas are added last to keep them fresh and crispy.
• Cooked rice: Spoon your finished sweet and sour chicken with its thick sauce over hot rice for a complete dinner. There are several methods to cook rice just right.

Directions

Step 1: Brown chicken and slow cook

Heat oil in a large skillet over medium-high heat and brown the chicken. Season and add to Crockpot. Drain pineapple and save the juice. Add water chestnuts, carrots, soy sauce and pineapple juice to Crockpot. Cook on low for three hours until the chicken is done (juices run clear and internal temp is 165°F).

Step 2: Thicken sauce and stir in additional ingredients

Whisk together corn starch, sweet and sour sauce, water and ginger. Add to slow cooker and stir well. Add green onions and pineapple chunks. Cover and cook on high for 15 minutes until thick. Add peas and cook an additional five minutes.

Crockpot Sweet and Sour Chicken Variations

• Protein swap: This recipe would work equally well with pork.
• More vegetables: Chopped green, yellow and red peppers are a classic addition to sweet and sour stir-fry. You can add peppers in the beginning if you like them soft. Add at the same time as the pineapple if you prefer a more crisp-tender texture.
• Spice it up: If you prefer a spicier version, you can accomplish this several ways: Add a 1/4 teaspoon (or more) of cayenne pepper at the beginning of slow-cooking or whisk sriracha or chile sauce together with sweet and sour sauce.

How to Store Crockpot Sweet and Sour Chicken

Store leftover sweet and sour chicken covered in the refrigerator for three to four days.

How do you reheat Crockpot sweet and sour chicken?

Gently reheat the chicken in the microwave or on the stovetop. Use low heat so you don’t dry out the chicken or overcook the vegetables. Add a little broth or water to loosen the sauce, if needed.

Crockpot Sweet and Sour Chicken Tips

Can I use something other than chicken breasts?

Chicken thighs are a great alternative, especially if you need to leave the meal in the Crockpot for longer than three hours. It is not easy to overcook thigh meat.

How to make tender chicken and vegetables?

If you need to leave the Crockpot for longer than three hours, consider using chicken thighs as mentioned above. Prefer chicken breasts? Consider leaving them whole so they cook slower and then cut them up before serving. If you prefer your snap peas on the softer side, add them at the same time as the pineapple. Here’s our ultimate guide to using a slow cooker.

How do I make this on the stovetop instead of with a slow cooker?

You can follow the same directions but adjust your timing and equipment. Brown the chicken and add the initial ingredients to a 4- quart saucepan. Cover and simmer for approximately 10 to 20 minutes for fully cooked chicken and tender carrots. Whisk together sweet and sour sauce, ginger and cornstarch as directed and stir into sauce along with the pineapple, green onions and snap peas. Bring it to a boil and cook until thick, for two to three minutes. Reduce heat and finish cooking until snap peas are the desired texture.