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sweet and sour chicken in slow cooker with smaller bowl of sweet and sour chicken topped with sesame seeds next to the slow cooker
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Slow Cooker Sweet and Sour Chicken

This no-fuss Slow Cooker Sweet and Sour Chicken is a saucy, flavor-packed version of a takeout favorite that you can make at home, for an easy and delicious weeknight dinner. It's simple to prepare and cook over the course of the day and healthier than delivery too!
Course dinner
Cuisine American, Chinese
Keyword slow cooker, slow cooker sweet and sour chicken
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 4 servings

Ingredients

Slow Cooker

  • 1.5 lb chicken breasts, cut into large chunks
  • 1 onion peeled and cut into large chunks
  • 2 tablespoons tomato paste
  • 2 tablespoons ketchup
  • 3 tablespoons light soy sauce
  • 5 cloves garlic minced
  • 1 tsp Worcestershire sauce
  • 1 tablespoon freshly grated ginger
  • 4 tablespoons honey
  • 4 tablespoons white wine vinegar
  • ¼ cup pineapple juice from the canned pineapple
  • 1 teaspoon toasted sesame oil
  • salt and pepper to taste

To add Later

  • 3 tablespoons cornstarch
  • 2 tablespoons dark brown sugar
  • 3 bell peppers cut into large chunks
  • 1 15 oz / 435 g can pineapple chunks in juice (fruit reserved)

For Serving

  • sliced green onions
  • sesame seeds
  • steamed rice

Instructions

  • Add the chicken and onion to the slow cooker.
  • Add the tomato paste, ketchup, soy sauce, Worcestershire sauce, garlic, ginger, honey, white wine vinegar, pineapple juice, sesame oil, salt, and pepper.
  • Stir gently so the chicken is coated in the sauce.
  • Cover and cook: HIGH for 3 hours, or LOW for 5–6 hours
  • In a small bowl, whisk the cornstarch with a few tablespoons of liquid from the slow cooker until smooth to create a slurry.
  • Stir the slurry back into the slow cooker.
  • Add the brown sugar, bell peppers, and pineapple chunks.
  • Cook for an additional: 30 minutes on HIGH, until the sauce thickens and the peppers soften slightly.
  • Taste and adjust seasoning if needed.

Notes

Storage:
  • Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over medium heat with a splash of water or chicken stock to loosen the sauce if needed. Serve over freshly steamed rice.
  • You can freeze leftovers, too. Transfer cooled chicken to an airtight container and store in the freezer for up to 3 months. Thaw in the fridge overnight, then reheat as instructed above.