If you’ve ever craved the perfect balance of tangy and sweet in a warm, comforting dish, then you’re going to love this Crockpot Sweet and Sour Chicken Recipe. It’s one of those meals that feels effortlessly fancy but comes together super easily—ideal for busy weeknights or when you want dinner waiting on you at home without any fuss.

I always turn to this recipe when I want something that feels like a treat, but is also packed with wholesome ingredients you can feel good about. Using the crockpot means the chicken comes out tender and juicy with all those vibrant bell peppers and pineapple soaking up that irresistible sauce. Whether you’re new to slow cooker meals or a seasoned pro, this recipe hits all the right notes and becomes a quick favorite.

Ingredients You’ll Need

All the ingredients in this Crockpot Sweet and Sour Chicken Recipe work in harmony to create that signature flavor that’s both zesty and comforting. When you’re shopping, pick fresh, colorful peppers and pineapple in juice, not syrup, for the best natural sweetness with a balanced tang.

Boneless, skinless chicken breasts: Cutting into 1-inch pieces helps the chicken cook evenly and soak up the sauce.
Red bell pepper: Adds sweetness and a pop of color to brighten up the dish.
Green bell pepper: Gives a slightly bitter counterpoint that rounds out the flavors beautifully.
Pineapple chunks in 100% juice: Using pineapple packed in juice (not syrup) keeps the dish from becoming overly sweet.
Cornstarch: Thickens the sauce to that perfect sticky consistency you want.
Honey: Natural sweetness that balances the vinegar and soy sauce.
Apple cider vinegar: Adds that essential tang that makes sweet and sour dynamic.
Reduced-sodium soy sauce: Provides savory depth without overpowering saltiness.
Ketchup: Infuses a subtle tomato richness and enhances the sauce’s texture.
Garlic powder: For a gentle kick of savory flavor.
Ground ginger: Warms the dish with a hint of spice that’s classic in sweet and sour recipes.
Salt and pepper: Essential for seasoning to bring all flavors together just right.
Cooked rice: The perfect base to soak up that luscious sauce.
Sliced green onions: Fresh garnish that adds crunch and a burst of color.

Variations

I love how flexible this Crockpot Sweet and Sour Chicken Recipe is—you can easily swap ingredients or tweak it to match your tastes or what you have on hand. Feel free to get creative with veggies or adjust sweetness and tanginess to your liking!

Use chicken thighs: For even juicier and more flavorful meat, I often substitute thighs when I want a richer result.
Add pineapple juice extra: If you like a more pronounced pineapple flavor, add a splash of additional juice from the can.
Try bell pepper variations: Yellow and orange bell peppers bring different sweetness levels and bright colors.
Make it spicy: Toss in a pinch of crushed red pepper flakes or a dash of hot sauce for a sweet-spicy version I adore.
Low-sodium & gluten-free: Use tamari instead of soy sauce and ensure your ketchup is gluten-free for dietary needs.

How to Make Crockpot Sweet and Sour Chicken Recipe

Step 1: Prep Your Ingredients for Ease

Start by cutting your chicken and bell peppers into bite-sized pieces—the uniform size helps everything cook evenly and makes for easier eating later. Don’t skip using the entire can of pineapple with the juice; it adds natural sweetness and moisture that’s crucial for the sauce.

Step 2: Layer Everything in the Crockpot

Place the chicken and chopped peppers into your slow cooker, then spoon the pineapple chunks and juice right on top. This layering helps the pineapple infuse the chicken as it cooks. Sprinkle a pinch of salt and pepper now to season from the start, which helps build flavor.

Step 3: Whisk and Pour the Sauce

In a separate bowl, whisk the cornstarch, honey, apple cider vinegar, soy sauce, ketchup, garlic powder, and ground ginger until smooth with no lumps. Pour this mixture evenly over the chicken and veggies in the crockpot, so every bite gets that sweet and tangy coat.

Step 4: Slow Cook to Perfection

Cover and cook on LOW for 3-4 hours or HIGH for 1.5-2 hours. The chicken will become tender and juicy while the sauce thickens up beautifully. About halfway through, give everything a gentle stir to help the flavors blend evenly—this little step often gets overlooked, but it makes a noticeable difference.

Step 5: Taste and Adjust

When cooking’s done, give the sauce a taste test and add more salt or pepper if it needs a little boost. Remember, the sauce gets thicker as it cools, so don’t worry if it still looks a bit runny when you take it off the heat.

How to Serve Crockpot Sweet and Sour Chicken Recipe

This image shows a close-up of a black slow cooker filled with a colorful sweet and sour dish. The dish has three main layers: chunks of light brown cooked chicken pieces scattered evenly, bright red and green bell pepper cubes adding a fresh look throughout, and yellow pineapple pieces mixed in between. The ingredients are coated with a shiny, thick reddish-brown sauce that gives a glossy texture to the whole dish. A light wooden spoon is scooping a mix of all three main ingredients in the middle, slightly raised above the rest of the dish. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always top my crockpot sweet and sour chicken with sliced green onions—they bring a fresh crunch and lovely pop of color that brightens the whole dish. If I’m feeling extra fancy, I add a sprinkle of toasted sesame seeds for a subtle nutty touch.

Side Dishes

For me, steamed jasmine rice is the classic go-to; it soaks up the sauce wonderfully. But I’ve also served this with cauliflower rice for a lighter option or even alongside fried rice if I want something heartier. Simple stir-fried veggies or even a crisp cucumber salad add a refreshing contrast.

Creative Ways to Present

For a fun twist, I’ve served the sweet and sour chicken in lettuce cups for a hand-held appetizer at parties—it’s always a crowd-pleaser and makes the meal feel special. Another favorite is layering it over a bed of quinoa or even stuffing it into bell peppers for a colorful stuffed pepper dinner.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge and find that the flavors actually deepen overnight. Just make sure to cool the dish a bit before sealing the container so condensation doesn’t water down the sauce.

Freezing

This Crockpot Sweet and Sour Chicken Recipe freezes really well! After cooking, I portion it into freezer-safe containers or heavy-duty bags, leaving a little room for expansion. When thawed, the sauce might need a quick whisk or small splash of water to loosen back up.

Reheating

I prefer reheating leftovers gently in a skillet over medium-low heat, stirring often to prevent sticking and maintain that luscious saucy texture. Microwaving works too—just heat in short bursts to avoid drying out the chicken.

FAQs

Can I use frozen chicken for this Crockpot Sweet and Sour Chicken Recipe?

Yes, you can use frozen chicken breasts directly in the crockpot, but I recommend cooking on LOW for a little longer to ensure the chicken reaches a safe internal temperature and stays tender. Just be sure to check the doneness before serving.
How thick will the sauce be when the dish is done?

The sauce starts a bit loose because of the pineapple juice but thickens as it cooks and cools, thanks to the cornstarch. If you want it thicker, you can mix an extra tablespoon of cornstarch with water and stir it in near the end of cooking.
Can I make this recipe in an Instant Pot?

Absolutely! You can switch to the Instant Pot on the poultry or manual setting for about 8-10 minutes under pressure, then use the sauté function to thicken the sauce if needed. Just be sure to adjust liquids slightly to avoid burning.
What can I substitute if I don’t have ketchup?

If you don’t have ketchup, a mix of tomato paste and a little honey or brown sugar can be a good substitute to keep the sauce balanced. Mix about 2 tablespoons tomato paste with 1 teaspoon honey to replace 1/4 cup ketchup.
Is there a way to reduce the sugar content in this recipe?

Yes! You can reduce the honey or replace it with a sugar-free sweetener like stevia or erythritol, but keep in mind this might slightly change the texture of the sauce. Using pineapple in juice rather than syrup also helps keep added sugar lower.

Final Thoughts

This Crockpot Sweet and Sour Chicken Recipe has become my go-to for a fuss-free dinner that feels both comforting and exciting. It’s one of those dishes that brings smiles at the table and somehow tastes even better the next day. I hope you enjoy making it as much as I do—trust me, once you try it, it’s going to be a staple in your slow cooker rotation too!