Okay, so you know I’m all about easy dinners, right? And nothing’s easier than tossing stuff in a crockpot and letting it do its thing! This Crockpot Sweet and Sour Chicken recipe is a total game-changer. Seriously, it’s become a staple in my house. I’ve been using my slow cooker for, like, ever, but this recipe? This one’s special. Years ago, my friend Maria shared a similar method, but I’ve tweaked it, simplified it, and made it even *more* flavorful. I promise you – even picky eaters will gobble it up.

Why You’ll Love This Crockpot Sweet and Sour Chicken Recipe

Seriously, what’s not to love? This recipe is a lifesaver. Here’s why you’ll be making it again and again:

Super Easy: Just dump everything in the crockpot. I mean, come on, it doesn’t get easier than that!
Bursting with Flavor: That sweet and sour sauce? It’s magic! The perfect blend of tangy and sweet.
Minimal Effort: You can literally set it and forget it! Great for busy weeknights.
Crowd-Pleaser: Even the kids love it, and that’s saying something, right?

Ingredients for Crockpot Sweet and Sour Chicken

Alright, gather ’round, because here’s what you need to make this amazing Crockpot Sweet and Sour Chicken. Don’t worry, it’s all pretty basic stuff!

1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces. I usually go for about 1-inch chunks, but hey, do your thing!
1 green bell pepper, chopped. Seeds removed, please!
1 red bell pepper, chopped. Adds such a nice color, doesn’t it?
1 onion, chopped. Yellow or white works great.
1 (20 ounce) can pineapple chunks, undrained. Trust me, you WANT that juice!
1 cup ketchup. Yep, plain old ketchup.
1/2 cup packed brown sugar. Dark or light, whatever you have on hand is perfect.
1/4 cup soy sauce. I usually sneak in a little extra, just sayin’.
2 tablespoons white vinegar. Gives it that tang!
1 tablespoon cornstarch. This is for thickening up the sauce later. Don’t skip it!

How to Make Crockpot Sweet and Sour Chicken: Step-by-Step Instructions

Okay, here’s the super-easy part! Seriously, this is so simple, even I can’t mess it up (most of the time!). Just follow these steps, and you’ll have amazing Crockpot Sweet and Sour Chicken in no time.

First, grab your slow cooker. Any size will do, really, but I usually use a 6-quart one. Now, dump in the chicken pieces, chopped bell peppers, onion, and that can of pineapple (don’t drain it!). See? Easy peasy.
In a separate bowl – doesn’t have to be fancy, just a regular ol’ bowl – whisk together the ketchup, brown sugar, soy sauce, and white vinegar. Get it all nice and mixed up. This is your sweet and sour magic potion!
Pour that sauce all over the chicken and veggies in the slow cooker. Make sure everything’s coated nicely. Don’t worry if it looks like a lot of sauce; it’ll all cook down beautifully.
Now, put the lid on the slow cooker and cook it on low for 6-8 hours, or on high for 3-4 hours. Honestly, I usually go for low, because it makes the chicken super tender. You’ll know it’s done when the chicken is cooked through and not pink anymore. If you’re unsure, just give it a peek with a fork – it should shred easily.
Almost there! In the last 30 minutes of cooking, stir in the cornstarch. This is what’s gonna thicken up that sauce and make it all glossy and delicious. Just mix the cornstarch with a tablespoon or two of cold water to make a slurry before adding it to the crockpot; otherwise, it might clump up. No one wants lumpy sauce!
And that’s it! Serve it over rice (white, brown, jasmine – whatever you fancy!), and you’ve got yourself a winner, winner, chicken dinner!

Tips for the Best Crockpot Sweet and Sour Chicken

Want to take your Crockpot Sweet and Sour Chicken to the next level? Of course, you do! Here are a few tricks I’ve learned over the years to make it absolutely perfect:

Chicken Choice Matters: I swear by chicken thighs! They stay super moist and tender in the slow cooker. But, okay, chicken breasts work too – just watch ’em and don’t overcook!
Sweetness Control: Taste the sauce before adding the cornstarch. Is it sweet enough for ya? Not sweet enough? Add a little more brown sugar or a drizzle of honey to make it *your* perfect.
Thickening Power: If your sauce isn’t as thick as you’d like after adding the cornstarch, just let it cook, uncovered, on high for a bit longer. It’ll totally thicken up! Just keep an eye on it so it doesn’t burn.
Pineapple Pro-Tip: Don’t be shy with the pineapple! The juice adds so much flavor and helps keep the chicken moist. Plus, those little pineapple chunks are just delicious!

Serving Suggestions for your Crockpot Sweet and Sour Chicken

Okay, so you’ve got this amazing Crockpot Sweet and Sour Chicken… now what? Well, you gotta serve it with some equally awesome sides, right? Trust me, these go perfectly:

Fluffy rice (duh!)
Steamed broccoli (adds a pop of green!)
Egg rolls (because why not?)

My favorite part is sprinkling a bit of sesame seeds on top. Adds a nice little crunch and looks fancy, even though it’s not!

Make-Ahead and Storage Tips for Crockpot Sweet and Sour Chicken

Want to get a head start? Totally get it! You can chop all the veggies and mix the sauce ahead of time. Store them separately in the fridge. Then, just toss it all in the slow cooker when you’re ready! Leftovers? They’re even better the next day! Store in an airtight container in the fridge for up to 3-4 days. Wanna freeze it? Go for it! It’ll last for about 2-3 months. Just thaw it overnight in the fridge before reheating. Easy peasy!

Frequently Asked Questions About Crockpot Sweet and Sour Chicken

Got questions about making the best Crockpot Sweet and Sour Chicken ever? Don’t worry, I’ve got answers! Here are some of the most common questions I get asked:

Can I use chicken breast instead of thighs?

Yep, you totally can! I prefer chicken thighs ’cause they’re juicier and more forgiving in the slow cooker. But if you’re a chicken breast kinda person, go for it. Just keep an eye on it, as chicken breasts can dry out if overcooked.

Can I add other vegetables to this recipe?

Absolutely! Feel free to throw in whatever veggies you like. I’ve added broccoli florets, carrots, and even snap peas before – all delicious! Just add them in with the bell peppers and onions at the beginning of the cooking time.

Can I make this Crockpot Sweet and Sour Chicken spicier?

Oh, you wanna kick it up a notch? I’m with ya! A pinch of red pepper flakes or a drizzle of sriracha will do the trick. You could also add a little bit of grated ginger for an extra zing.

What kind of rice is best to serve with this?

Honestly, any kind of rice works! White rice is a classic choice, but brown rice, jasmine rice, or even quinoa would be yummy too. It’s totally up to your taste!

Can I use fresh pineapple instead of canned?

You sure can! If you’re using fresh pineapple, you’ll need about 2 cups of chopped pineapple. And hey, save that pineapple juice—you can use it in the sauce!

Estimated Nutritional Information

Okay, so here’s the deal: this is just an estimate, but each serving of my Crockpot Sweet and Sour Chicken clocks in around 350 calories, 10g fat, 25g protein, and 40g carbs. I always like to know, don’t you?

Enjoy Your Crockpot Sweet and Sour Chicken!

Alright, my friend, it’s your turn to try this Crockpot Sweet and Sour Chicken! I just know you’re gonna love it. Promise me you’ll let me know how it turns out? Leave a comment below or give the recipe a rating! Oh, and if you’re looking for another easy crockpot dish, you HAVE to check out this Crockpot Chicken Pot Pie recipe. It’s another family favorite!