Tender chicken, colorful vegetables, and pineapple are cooked slowly in a delicious sweet and sour sauce until everything is flavorful and perfectly coated. This easy slow cooker dinner requires minimal preparation and is perfect for busy weeknights. Serve it over steamed rice for a comforting homemade meal.
Ingredients
For the Chicken
- 2 pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons cornstarch
- 1 tablespoon vegetable oil
For the Sweet and Sour Sauce
- ½ cup ketchup
- ½ cup pineapple juice
- ⅓ cup brown sugar
- ¼ cup apple cider vinegar
- 2 tablespoons soy sauce
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon cornstarch
- 2 tablespoons water
Vegetables and Add-Ins
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 cup pineapple chunks
- ½ small onion, chopped
For Serving
- Cooked white or brown rice
- Sliced green onions
- Sesame seeds, optional
Instructions
1. Prepare the Chicken
Place the chicken pieces in a large bowl and season with salt and black pepper. Sprinkle with 2 tablespoons of cornstarch and toss until evenly coated.
For extra flavor and better texture, heat the vegetable oil in a skillet over medium-high heat and quickly brown the chicken on all sides. This step is optional but gives the finished dish a richer flavor.
2. Make the Sauce
In a bowl, whisk together the ketchup, pineapple juice, brown sugar, apple cider vinegar, soy sauce, garlic, and ginger.
In a separate small bowl, mix 1 tablespoon cornstarch with 2 tablespoons water until smooth.
3. Assemble the Slow Cooker
Place the chicken in the slow cooker. Add the chopped onion and bell peppers, then pour the sweet and sour sauce over everything.
Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until the chicken is thoroughly cooked and tender.
4. Add the Pineapple
Add the pineapple chunks during the final 30–45 minutes of cooking. This helps them retain some of their texture instead of becoming overly soft.
5. Thicken the Sauce
During the final 15–20 minutes, stir in the cornstarch slurry. Cover and continue cooking until the sauce thickens and becomes glossy.
6. Serve
Spoon the sweet and sour chicken over freshly cooked rice. Garnish with sliced green onions and sesame seeds if desired.
Tips for the Best Sweet and Sour Chicken
- Chicken thighs stay especially tender in the slow cooker, while chicken breasts provide a leaner option.
- Browning the chicken before slow cooking adds extra depth of flavor.
- Add pineapple toward the end for better texture.
- Adjust the sweetness and tang by adding a little more brown sugar or vinegar to taste.
- Don’t add too much cornstarch at once; the sauce will continue to thicken as it cooks.
Storage
Allow leftovers to cool before transferring them to an airtight container. Refrigerate for up to 3–4 days. Reheat gently in the microwave or in a skillet until heated through.
Serve with steamed rice, noodles, or your favorite Asian-inspired side dish for an easy and satisfying meal.