Crockpot Sweet and Sour Chicken

When I’m craving Chinese takeout but also want a meal I can throw together in minutes and let cook while I’m busy (or binge-watching my favorite show), this Crockpot Sweet and Sour Chicken is my go-to. It’s the kind of recipe that makes the house smell amazing and gets the whole family excited when dinnertime rolls around. Trust me, even the picky eaters in your house will love the tender chicken and that sticky-sweet tangy sauce!

There’s something about sweet and sour chicken that just hits the spot—especially when it’s this easy to make. We’re talking juicy chunks of chicken, colorful bell peppers, and pineapple all slow-cooked in a zesty sauce that’s perfectly balanced between sweet and tangy. And the best part? It takes just 10 minutes of prep time and your slow cooker does the rest.

I first made this dish on a whim during one of those midweek dinner panics (you know the ones), and it instantly became part of our regular meal rotation. Since then, I’ve tried a few variations, but this original version always comes back as the crowd-pleaser.

Let’s dive into how to make it!

Ingredients You’ll Need

• 1 ½ lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces

• 1 red bell pepper, chopped

• 1 green bell pepper, chopped

• 1 cup pineapple chunks (fresh or canned, reserve the juice)

• ½ cup brown sugar

• ½ cup apple cider vinegar

• ⅓ cup ketchup

• 2 tbsp soy sauce

• 1 tbsp cornstarch + 2 tbsp water (for thickening)

• Salt and pepper, to taste

• Optional garnish: sliced green onions and sesame seeds

This recipe is super flexible, too. You can use fresh or canned pineapple, switch up the bell peppers for what you have on hand, and even toss in some onions or carrots if you’re feeling fancy.

STEP 1: Add Everything to the Crockpot

Grab your slow cooker and toss in the chicken, bell peppers, and pineapple chunks. Try to spread everything out evenly so it cooks uniformly.

STEP 2: Whisk the Sauce

In a small bowl, whisk together the brown sugar, apple cider vinegar, ketchup, soy sauce, and about ¼ cup of the reserved pineapple juice. The pineapple juice gives the sauce a little extra zing and helps tie all the flavors together. Pour this sauce mixture right over the ingredients in the crockpot and give it a good stir so everything is nicely coated.

STEP 3: Slow Cook to Perfection

Pop the lid on your slow cooker and set it on low for 4–5 hours or high for 2–3 hours, depending on how much time you have. The chicken should be tender and cooked all the way through when it’s done.

Quick tip: If you’ve got an extra 5 minutes and want to boost the flavor even more, brown the chicken in a hot skillet before adding it to the crockpot. It’s not necessary, but it does add a deeper, slightly caramelized flavor that’s totally worth it when you have the time.

Alright, now that your kitchen smells like a sweet and savory dream and the chicken has been slow-cooking to juicy perfection, it’s time to wrap things up with the final steps. This is where that glossy, restaurant-style sauce comes together, and trust me, it’s worth the wait.

This Crockpot Sweet and Sour Chicken doesn’t just deliver on flavor—it also makes weeknight dinners practically effortless. And the best part? You don’t need any fancy ingredients or skills. If you can stir, you can master this recipe.

Let’s finish it off and talk about a few easy tips and tasty variations to really make it your own.

STEP 4: Thicken the Sauce

About 20 minutes before the chicken is done, it’s time to thicken things up. Mix together 1 tablespoon of cornstarch with 2 tablespoons of water to create a quick slurry. This step is key for getting that thick, velvety sauce that coats the chicken just right.

Stir the slurry into the crockpot, give everything a good mix, and then leave the lid off if you can. Letting it cook uncovered helps the sauce reduce slightly, giving you that glossy finish that clings to every bite.

If you’re short on time and keeping the lid off isn’t an option, don’t worry—just stir the slurry in and let it finish cooking as usual. It’ll still thicken up nicely!

STEP 5: Serve It Up

Once your sauce is thick and glossy and your chicken is fork-tender, it’s time to plate up!

I love serving this over a big scoop of steamed white rice, but jasmine rice or brown rice works just as well. The sauce soaks into the rice beautifully, making every bite a flavor bomb.

If you’re feeling a little fancy, sprinkle some sliced green onions and sesame seeds on top before serving. It adds a nice crunch and a pop of color that really brings the dish to life.

This recipe makes about four generous servings, and it’s definitely kid-approved in my house. There’s something about the sweet sauce and colorful peppers that even the pickiest eaters love.

Tips, Swaps, and Add-Ins

One of the best things about this Crockpot Sweet and Sour Chicken is how customizable it is. Here are a few easy ways to switch things up based on what you have in your fridge or pantry:

• Swap the Chicken: Use chicken thighs for more richness or even pork if you’re in the mood for something different. Boneless and skinless cuts work best for easy prep.

• Add Veggies: Try tossing in onion chunks, carrot slices, or snap peas for more texture and color. Add quicker-cooking veggies like snap peas near the end so they don’t overcook.

• Make it Spicy: Want a little kick? Add a teaspoon of sriracha or crushed red pepper flakes to the sauce.

• Meal Prep Friendly: This dish holds up great in the fridge. Just store leftovers in an airtight container and reheat for lunch or dinner during the week. The flavors get even better the next day!

• Low Sugar Option: Cut the brown sugar down to 1/3 cup or use honey if you’re trying to keep things lighter.