The whole family loves this crockpot sweet and sour chicken recipe. It's easy to make with sweet peppers, juicy pineapple, and tender chunks of chicken, all cooked in a flavorful, homemade sweet-and-sour stir-fry sauce. Serve it over rice as an easy weeknight meal!
The post and recipe were originally published in January 2012. The post was updated and republished in March 2026.
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I'll admit, I've never been a fan of sour flavor (all three of my kids know this, and think it's absolutely hilarious to trick me into eating sour candy any chance they get!). But sweet and sour chicken, a Chinese takeout favorite, always strikes the perfect balance between tangy, sweet, and savory.
This crockpot sweet and sour chicken recipe is a nearly hands-off version of the classic stir-fry. Served over a pile of rice, it's a perfect alternative to takeout on weeknights. Like my chicken and dumplings and white chicken chili, it all happens in the slow cooker, which makes this recipe SO easy!
Why You'll Love This Sweet & Sour Chicken Recipe
- Better than takeout. Skip this week's takeout run and make the BEST Chinese-style sweet and sour chicken from scratch in the crockpot. It's easy, customizable, and tastes just as good, if not better.
- Easy to prep. This recipe is top-rated as an easy weeknight dinner! With just 20 minutes of prep, you can then set it and forget it on busy days.
- Made in the crockpot. This sweet and sour chicken cooks in about 3 hours. Or, you can set it on low in the morning and let it slow-cook throughout the day. Come back to a restaurant-worthy meal that's ready to serve over rice.
So easy, delicious, and the perfect weeknight meal!
- Jamielyn
Main Ingredients
Inspiration for today's slow cooker sweet and sour chicken comes from a similar recipe in the Taste of Home Light Meals cookbook. I modified a few ingredients for this crockpot dinner based on what we had in the cupboard.
That's the beauty of this recipe: It's very flexible! Here are some notes on the ingredients I used. Scroll down to the recipe card for the full, printable recipe.
- Cornstarch: Coating the chicken pieces with cornstarch is a Chinese cooking technique called "velveting." It's the secret to a tender, flavorful restaurant-style chicken stir-fry, and it also works nicely in this crockpot version. See below for details.
- Paprika: I like to add paprika to the cornstarch for more flavor. For a spicier dish, try cayenne.
- Chicken: I recommend skinless, boneless chicken breasts or thighs for this recipe. It's easiest to cut into bite-sized chunks. Tenderloins work too, but they will cook faster.
- Olive Oil: Or your preferred neutral-flavored cooking oil.
- Pineapple Chunks: You can use canned pineapple in juice or in syrup. I usually prefer juice as it cuts down on the sugar in the recipe.
- Onion: I chop a red onion, but any mild white or yellow onion will work, too.
- Red Wine Vinegar: You could also use white wine vinegar, apple cider vinegar, or rice vinegar. I don't recommend distilled white vinegar here, only because the flavor is a bit strong.
- Soy Sauce: Use low-sodium soy sauce if you're watching your salt intake.
- Brown Sugar: Puts the "sweet" in the sweet and sour sauce. You could also use white sugar or honey.
- Red Bell Pepper: I use red peppers, but any color of bell pepper is fine. You can also spice it up by using red chili peppers with the seeds removed.
Can I Use Different Veggies?
Yes! I usually use pineapple and red peppers in this sweet and sour chicken. However, just like a traditional stir-fry, you can add in other veggies with similar cooking times. Good options include chopped onions, broccoli florets, julienne carrots, cabbage, baby corn, snap peas, mushrooms, and green beans.
Velveting the Chicken
If you've ever wondered how Chinese restaurants make their stir-fry chicken, shrimp, and beef exceptionally tender and silky, the secret is velveting! This technique involves tenderizing the meat with a light layer of cornstarch or baking soda before cooking.
It's very easy to do at home. To velvet the chicken:
- Place the chicken pieces in a large zip-lock bag.
- Sprinkle in about 2 tablespoons of cornstarch and the paprika.
- Seal the bag and give it a shake to coat the chicken evenly. You can do this up to 15-20 minutes before you brown your chicken for this crockpot recipe.
How to Make Crockpot Sweet and Sour Chicken
The whole family gave this crockpot sweet and sour chicken two thumbs up. Based on reader feedback, you're loving it too! The steps to prepare the chicken and sauce are quick, and the slow cooker takes over afterward, making this a great recipe for weeknights.
- Coat the chicken. Follow the directions above to shake the chicken chunks in a bag with cornstarch and paprika until evenly coated.
- Brown the chicken. Next, pan-sear the chicken in batches and transfer it to the crockpot.
- Drain the pineapple. Strain the canned pineapple, reserving the juice for the sauce. Refrigerate the pineapple chunks in a container, as you'll add these at the end of cooking.
- Make the sauce. Stir together the pineapple juice, soy sauce, vinegar, brown sugar, and salt. Pour this over the chicken and give it a good stir.
- Cook. Slow cook this sweet and sour chicken on high for 3 hours, or until done. You can also cook this on low for about 6 hours.
- Make a slurry. Whisk together the water and additional cornstarch, and stir it into the chicken along with the drained pineapple and red pepper chunks.
- Cook again to thicken the sauce. Let the crockpot contents cook for another 30 minutes, or until the sauce thickens and the peppers soften. Afterward, serve over rice. See below for more serving suggestions.
BruCrew Tips
- Brown the chicken in batches. Browning the coated chicken in a skillet creates a crisp crust on the outside that locks in the juices. Do this in batches. Overcrowding the pan causes the chicken to steam instead of sear.
- Prep the ingredients in advance. This sweet and sour chicken is even easier to make when you sear the chicken, chop the veggies, and prepare the sauce in advance. Store everything separately in the fridge. This way, when you're ready, you simply add everything to the crock pot to cook.
Serving Suggestions
Serve this crockpot sweet and sour chicken over cooked rice, or if you are eating low carb, make cauliflower rice. It's also great with noodles, like rice noodles or ramen. Garnish with chopped green onions and sesame seeds, and dig in! As a side, I'll sometimes make this Asian chicken salad and skip the chicken, or replace it with crispy chickpeas.
Storing and Reheating Leftovers
- Refrigerate. Store leftover sweet and sour chicken separately from the rice in an airtight container. Refrigerate the chicken for up to 4 days.
- Freeze. You can freeze the cooled chicken for up to 2 months. Thaw it in the fridge overnight before reheating.
- Reheat. Warm the sweet and sour chicken in a skillet on the stove, or in the microwave until it's hot throughout.
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Recipe
Crockpot Sweet and Sour Chicken
Make sweet and sour chicken in the crockpot! Everything cooks in a flavorful homemade stir-fry sauce. Serve with rice for an easy, takeout-style weeknight dinner!
Ingredients
- 4 tablespoon cornstarch, divided
- 1 tablespoon paprika
- 1 ½ pounds chicken breast, cut into chunks (about 4 cups)
- 2 tablespoons olive oil
- 1 (20 ounce) can pineapple chunks
- 1 cup chopped red onion
- ¼ cups red wine vinegar
- ¼ cup soy sauce
- 3-4 tablespoons brown sugar
- ½ teaspoon table salt
- 1 red pepper, diced
- ¼ cup cold water
- cooked white or brown rice
- green onions
- sesame seeds
Instructions
- Place the chicken chunks in a large ziplock bag with 2 tablespoons of cornstarch and the paprika. Shake until evenly coated.
- In a nonstick skillet, brown half the chicken in 1 tablespoon oil for 1 minute, then transfer to a 3-quart. crock pot. Repeat with the remaining chicken and oil. Toss the onions on top.
- Drain the pineapple. Place the pineapple in a container and refrigerate it for later.
- Stir together the pineapple juice, vinegar, brown sugar, soy sauce, and salt, then pour over the chicken in the crockpot. Stir everything together. Cook on high heat for 3 hours or until the meat is done. (or 6 hours on low)
- Combine the cornstarch and water and whisk until smooth. Stir into the chicken mixture.
- Add the reserved pineapple and red peppers. Cover and cook for another 30 minutes, or until the sauce thickens slightly. Serve over cooked rice. Garnish with green onions and sesame seeds, if desired.
Notes
*Recipe adapted from Taste of Home's Everyday Light Meals cookbook
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 330Total Fat: 9gSaturated Fat: 2gUnsaturated Fat: 7gCholesterol: 97mgSodium: 834mgCarbohydrates: 23gFiber: 2gSugar: 9gProtein: 37g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
Sewqueen says
Should I use pineapple in syrup or juice? Does it matter?
Jocelyn says
It really doesn't matter which one. I usually prefer the juice over syrup to cut some sugar. I hope you enjoy the dinner!
Sewqueen says
Yes! I made this for dinner yesterday and it was delicious, my family really liked it! Thank you!
Jamielyn says
So easy, delicious and the perfect weeknight meal!
Courtney O'Dell says
So delicious and easy - one of our family's favorites!
Sandy C says
This is my favorite go-to weeknight meal. Thanks for a fabulous recipe!
Sabrina says
I love using my slow cooker! Such a life saver during busy times. Asian dishes are always a family favorite. Can't wait to try this version.
joyinthemoments.com says
Love crock pot meals. This looks amazing. Thanks for sharing. (I found you on junkintheirtrunk's linky party)
Liz says
Mmm! I tripled this yesterday for about 20 people, it was great! Thanks for the recipe. 🙂
Amy Anderson says
Yum yum yum!! I'm featuring this recipe this weekend. Thanks for linking up!
Miz Helen says
Good Morning Jocelyn,
We just love Sweet and Sour Chicken and your recipe looks delicious! Thank you so much for sharing with our 1st Anniversary Party at Full Plate Thursday. Have a great week end and come back soon!
Miz Helen
The Miller Five says
You had me at crockpot. I am all about the crockpot. This sounds like a delicious meal. I'll have to make it next week. Thanks for sharing!
Kara @ Mine for the Making says
PS- consider this pinned 😉
Kara @ Mine for the Making says
LOVE crockpot meals!!! This one is def one we will try. We dont eat a whole lot of pork either, so I will def try your chicken recipe 🙂
Lady Behind The Curtain says
What a GREAT recipe! Would you come over to Cast Party Wednesday and share it with us?Thanks,I hope to see you there!Sheryl
Julia says
I HATED sour candy my entire life, but have always LOVED sweet and sour chicken at chinese restaurants. Weird. This looks great, much healthy then the fried version I like 🙂
Hayley says
Yup, gotta make this! My family loves sweet and sour pork take-out so this should be no exception. We'll also modify it with chicken breast because I'll unexplicably say I hate pork.
...and sour candy. We must be related, too!!
Loveforfood says
This is totally yummy snack food.
Aimee says
I love a good slow cooker recipe, and if your family gave this thumbs up surely mine would too! You know, since we're related and all 🙂