Crockpot Sticky Sweet & Sour Chicken with Pineapple: Easy Slow Cooker Dinner
Tender slow cooker chicken with juicy pineapple, colorful bell peppers, and a glossy homemade sweet and sour sauce.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Asian-Inspired
Ingredients
2 lbs boneless, skinless chicken breasts, cubed
20 oz canned pineapple chunks in natural juice, drained (reserve 1/2 cup juice)
1 large red bell pepper, chopped
1 large green bell pepper, chopped
1 medium yellow onion, diced
1/2 cup reserved pineapple juice
1/3 cup ketchup
1/3 cup apple cider vinegar
1/3 cup packed light brown sugar
3 tbsp light soy sauce
3 cloves garlic, minced
1 tbsp fresh ginger, grated
2 1/2 tbsp cornstarch
3 tbsp cold water
1 tbsp toasted sesame seeds
2 green onions, sliced
Instructions
1. Add chicken, pineapple, bell peppers, and onion to the slow cooker.
2. Whisk pineapple juice, ketchup, vinegar, brown sugar, soy sauce, garlic, and ginger.
3. Pour sauce over chicken and vegetables.
4. Cover and cook on LOW for 3 1/2–4 hours or HIGH for about 2 hours, until chicken reaches 165°F.
5. Mix cornstarch with cold water until smooth.
6. Stir slurry into the slow cooker.
7. Cover and cook on HIGH for 15–20 minutes until sauce thickens.
8. Garnish with sesame seeds and green onions. Serve over rice or noodles.
Notes
Use low-sodium soy sauce if desired.
Rice vinegar can replace apple cider vinegar.
Honey can replace brown sugar.
Thaw chicken completely before slow cooking.
Refrigerate leftovers in an airtight container for 3–4 days.
Freeze for up to 3 months for best quality.
Reheat leftovers to 165°F.