why make this recipe

Crockpot Sweet and Sour Chicken is a delightful dish that brings a taste of takeout into your home. It combines juicy chicken with vibrant bell peppers and sweet pineapple, all simmered in a tangy sauce. Using a crockpot makes this recipe easy—just set it and forget it! It’s perfect for busy weeknights or family gatherings. Plus, it’s a healthier option compared to traditional fried versions.

how to make Crockpot Sweet and Sour Chicken

Ingredients:

1.5 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
1 red bell pepper, cut into 1-inch pieces
1 green bell pepper, cut into 1-inch pieces
1 (20-ounce) can pineapple chunks in 100% juice, undrained
1/4 cup cornstarch
1/3 cup honey
1/3 cup apple cider vinegar
1/4 cup reduced-sodium soy sauce
1/4 cup ketchup
1 teaspoon garlic powder
1 teaspoon ground ginger
Salt and pepper to taste
Cooked rice and sliced green onions for serving

Directions:

Place the chicken pieces, bell peppers, and the entire can of pineapple (with juice) into a 5-6 quart slow cooker. Season with a pinch of salt and pepper.
In a bowl, whisk together the cornstarch, honey, vinegar, soy sauce, ketchup, garlic powder, and ginger until smooth. Pour the sauce over the chicken and vegetables in the slow cooker.
Cover and cook on LOW for 3-4 hours or on HIGH for 1.5-2 hours, until the chicken is cooked through and tender. Gently stir the chicken and sauce halfway through cooking.
Once done, taste and season with additional salt and pepper if needed. The sauce will thicken as it sits.
Serve the sweet and sour chicken over cooked rice and garnish with sliced green onions. Enjoy!

how to serve Crockpot Sweet and Sour Chicken

Serve this delicious dish over a bed of warm, fluffy rice. The rice will soak up the flavorful sauce, making every bite satisfying. Garnish with sliced green onions for a fresh touch. This meal pairs well with steamed vegetables for a complete dinner.

how to store Crockpot Sweet and Sour Chicken

To store leftover sweet and sour chicken, let it cool to room temperature. Then, transfer it to an airtight container and refrigerate for up to 3-4 days. For longer storage, you can freeze it in a freezer-safe container for up to 3 months. To reheat, simply warm it in the microwave or on the stove until heated through.

tips to make Crockpot Sweet and Sour Chicken

Make sure to cut the chicken and vegetables into similar sizes so they cook evenly.
If you like a thicker sauce, add a little more cornstarch before serving.
You can add other veggies like carrots or snap peas for extra nutrition and color.
Adjust the sweetness or tanginess to your preference by altering the honey and vinegar amounts.

variation

Try using different proteins, like shrimp or tofu, as a substitute for chicken. You can also experiment by adding different vegetables or using a different fruit, like mango, for a unique twist.

FAQs

1. Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken, but you may need to increase the cooking time by an hour or so to ensure it is fully cooked.

2. Is it possible to make this dish gluten-free?
Absolutely! Use gluten-free soy sauce to make the dish gluten-free.

3. Can I prepare this dish in advance?
Yes! You can chop the ingredients and store them in the refrigerator the night before. Then, just add them to the crockpot in the morning and let it cook all day.