Crock Pot Sweet and Sour Chicken Recipe

Make this Crock Pot Sweet and Sour Chicken recipe for dinner this week.

Just dump in the ingredients in the morning and you’ll be ready for a fabulous family meal at night!

One of my all-time favorite Asian dishes is sweet and sour chicken.

I just love how the two flavors come together, complimenting each other perfectly. I’m salivating just thinking about this dish. I can’t help it!

Crock Pot Sweet and Sour Chicken Recipe

Ingredients for Crock Pot Sweet and Sour Chicken:

• 1-pound boneless skinless chicken breasts
• 2 cloves of garlic, minced
• ½ teaspoon of fresh ginger, minced
• ¼ cup chicken broth
• ⅓ cup of tamari or low sodium soy sauce
• 1 teaspoon of dark soy sauce – if you do not have this simply use ½ teaspoon of brown sugar instead
• 3 tablespoons of honey (can also use brown sugar)
• 1-tablespoon apple cider vinegar
• 3 tablespoons ketchup
• ¼ teaspoon of sesame oil
• ¼ teaspoon of black pepper
• sea salt to taste (optional)
• 1-cup pineapple chunks (fresh or canned)
• 1 red bell pepper, cut into 1″ pieces
• 1 green bell pepper, cut into 1″ pieces

Sauce slurry:

• 3 tablespoons of cool water
• 2-3 tablespoons of cornstarch

Directions:

Step 1: Spray inside of slow cooker with non-stick coating spray.

Step 2: Place chicken inside the slow cooker.

Step 3: In a medium bowl whisk together chicken broth, soy sauce, dark soy sauce, honey, vinegar, tomato paste, sesame oil, garlic, ginger and black pepper.

Step 4: Pour sauce over chicken and push chicken down making sure chicken is covered with sauce.

Step 5: Cover slow cooker with lid and cook chicken on low heat for 5-7 hours or high heat for 2-3 hours.

Step 6: Tear or shred chicken apart with two forks into chunks if you are using whole chicken breasts.

Step 7: In a small bowl, whisk together the cornstarch and water to make a slurry.

Step 8: Pour in to slow cooker and whisk gently with chicken mixture.

Step 9: Gently fold in pineapple chunks and bell pepper.

Step 10: Cook mixture on high for an additional 20 minutes until sauce thickens and the pineapples and bell peppers are slightly tender.

 

Step 11: Season to taste with salt. Sprinkle with toasted sesame seeds and green onions if desired.

Step 12: Serve over brown rice or quinoa.

Enjoy this crock pot sweet and sour chicken recipe with your family! It’s the perfect sit-down dinner.

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Crock Pot Sweet and Sour Chicken Recipe

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The opposing sweet and sour flavors come together and perfectly compliment each other in this Crock Pot Sweet and Sour Chicken -- a perfect weeknight dinner!

Ingredients

• 1-pound boneless skinless chicken breasts
• 2 cloves of garlic, minced
• ½ teaspoon of fresh ginger, minced
• ¼ cup chicken broth
• ⅓ cup of tamari or low sodium soy sauce
• 1 teaspoon of dark soy sauce – if you do not have this simply use ½ teaspoon of brown sugar instead
• 3 tablespoons of honey (can also use brown sugar)
• 1-tablespoon apple cider vinegar
• 3 tablespoons ketchup
• ¼ teaspoon of sesame oil
• ¼ teaspoon of black pepper
• sea salt to taste (optional)
• 1-cup pineapple chunks (fresh or canned)
• 1 red bell pepper, cut into 1" pieces
• 1 green bell pepper, cut into 1" pieces
• Sauce slurry:
• 3 tablespoons of cool water
• 2-3 tablespoons of cornstarch

Instructions

1. Spray inside of slow cooker with non-stick coating spray.
2. Place chicken inside the slow cooker.
3. In a medium bowl whisk together chicken broth, soy sauce, dark soy sauce, honey, vinegar, tomato paste, sesame oil, garlic, ginger and black pepper.
4. Pour sauce over chicken and push chicken down making sure chicken is covered with sauce.
5. Cover slow cooker with lid and cook chicken on low heat for 5-7 hours or high heat for 2-3 hours.
6. Tear or shred chicken apart with two forks into chunks if you are using whole chicken breasts.
7. In a small bowl, whisk together the cornstarch and water to make a slurry.
8. Pour in to slow cooker and whisk gently with chicken mixture.
9. Gently fold in pineapple chunks and bell pepper.
10. Cook mixture on high for an additional 20 minutes until sauce thickens and the pineapples and bell peppers are slightly tender.
11. Season to taste with salt. Sprinkle with toasted sesame seeds and green onions if desired.
12. Serve over brown rice or quinoa.