Crockpot Sweet and Sour Chicken
Crockpot sweet and sour chicken with pineapple chunks and bell peppers in a tangy ketchup-vinegar sauce. Dump-and-go takeout classic.
Servings: 6 servings
Equipment
Ingredients
- 2 lbs boneless, skinless chicken breasts cut into chunks
- 20 oz pineapple chunks 1 can, with juice
- 1 bell pepper cut into strips
- 1/3 cup ketchup
- 1/4 cup brown sugar
- 3 tbsp rice vinegar
- 2 tbsp low-sodium soy sauce
- 3 cloves garlic minced
- 2 tbsp cornstarch for the slurry
- 2 tbsp water for the slurry
Instructions
- Combine the sauce: In the crockpot, whisk together the pineapple juice (reserved from the can), ketchup, brown sugar, rice vinegar, soy sauce, and garlic.
- Add the chicken: Add the chicken chunks and stir to coat in the sauce.
- Cook: Cover and cook on low for 5 hours or high for 2.5 hours, until the chicken is tender and reaches 165°F.
- Add the pineapple and peppers: Stir in the pineapple chunks and bell pepper strips. Cover and cook on high for another 30-45 minutes, until the peppers are tender-crisp.
- Thicken the sauce: Whisk the cornstarch and water together, stir into the pot, and cook on high, uncovered, for 5-10 minutes until glossy and thick.
Notes
Add pineapple and bell peppers in the last 30-45 minutes, not the full cook, to keep them from turning mushy. Reserve the pineapple juice for the sauce.