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Crockpot Sweet and Sour Chicken

Crockpot sweet and sour chicken with tender bite-size chicken slow-cooked in a homemade ketchup-based sauce, with colorful bell peppers and pineapple. Thickened during the last minutes with a cornstarch slurry for a glossy, takeout-style finish.
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Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 2 lb boneless, skinless chicken breasts cut into bite-sized pieces
  • 1 red bell pepper chopped
  • 1 green bell pepper chopped
  • 1 small onion chopped
  • 1 cup pineapple chunks drained
  • 3 clove garlic minced
  • 1 tsp grated fresh ginger
Sweet and Sour Sauce
  • 0.5 cup ketchup
  • 0.333 cup brown sugar
  • 0.25 cup apple cider vinegar
  • 0.25 cup low-sodium soy sauce
  • 2 tbsp pineapple juice
  • 1 tbsp cornstarch to thicken
  • 2 tbsp water for slurry
Garnish and Serving
  • 1 sliced green onions
  • 1 sesame seeds
  • 1 steamed rice for serving

Equipment

  • 1 slow cooker

Method
 

Assemble in the slow cooker
  1. Add the chicken, bell peppers, onion, pineapple, garlic, and ginger to the slow cooker and spread into an even layer so everything cooks consistently.
  2. In a bowl, whisk together the ketchup, brown sugar, apple cider vinegar, soy sauce, and pineapple juice until smooth and fully combined.
  3. Pour the sauce over the chicken mixture in the slow cooker so the peppers and pineapple are moistened.
Cook
  1. Cover and cook on LOW for 4–5 hours, until the chicken is tender and the vegetables are bright.
  2. Or cook on HIGH for 2–3 hours, until the chicken is tender and the sauce is actively bubbling at the edges.
Thicken and finish
  1. Mix the cornstarch and water to make a slurry until smooth with no lumps.
  2. Stir the slurry into the slow cooker during the last 20 minutes of cooking, then continue cooking until the sauce thickens and looks glossy.
  3. Garnish with sliced green onions and sesame seeds for a fresh finish and a light crunch.
  4. Serve the sweet and sour chicken over steamed rice.

Notes

For best texture, keep the sauce uncovered only during the last 20 minutes when you add the slurry so it thickens without drying out. Store leftovers in the fridge up to 4 days in a sealed container; reheat gently until hot. Freezing is yes—freeze up to 2 months, thaw overnight in the fridge, then reheat and stir well. For a lower-sugar option, use a brown sugar substitute measured cup-for-cup (or reduce by 2–3 tbsp) and simmer a bit longer to maintain a thick, pourable sauce.