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+ servings
Small pieces of glazed chicken and bright colored vegetables on rice in a white bowl.
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5 from 8 votes

Slow Cooker Sweet and Sour Chicken

 Boneless chicken thighs are browned and cooked low and slow in a flavorful sweet and sour sauce until fork tender. Colorful bell peppers and chunks of pineapple round out this better-than-takeout Slow Cooker Sweet and Sour Chicken.
Prep Time20 mins
Cook Time3 hrs 30 mins
Total Time3 hrs 50 mins
Servings: 8
Calories: 330kcal

Ingredients

  • 3 pounds boneless skinless chicken thighs, trimmed of excess fat and sliced in half
  • 4 tablespoons cornstarch divided
  • 2 tablespoons vegetable oil divided
  • 1 8 ounce can pineapple chunks in pineapple juice (not syrup)
  • 1/2 cup finely chopped white or yellow onion
  • 1/2 cup rice vinegar
  • 1/4 cup ketchup
  • 1/4 cup honey
  • 2 tablespoons low-sodium soy sauce
  • 2 teaspoons grated fresh ginger root
  • 2 teaspoons minced garlic
  • 3/4 teaspoon salt
  • 2 to 3 bell peppers assorted colors, seeded and chopped
  • 3 green onions thinly sliced

Instructions

  • Place 1/2 of the chicken thighs in a large ziplock plastic freezer bag and sprinkle with 2 tablespoons cornstarch. Seal the bag and shake until chicken is evenly coated.
  • Heat 1 tablespoon of oil in a large nonstick skillet over MEDIUM-HIGH. Add coated chicken and cook 3 minutes on each side or until lightly browned. Transfer browned chicken to a 5 to 6 quart slow cooker.
  • Repeat coating and browning process with remaining chicken, cornstarch, and oil.
  • Drain and reserve the juice from the can of pineapple chunks. Cover and refrigerate drained pineapple chunks for later.
  • Combine finely chopped onion, rice vinegar, 1/4 cup of the reserved pineapple juice, ketchup, honey, soy sauce, ginger, garlic, and salt in a medium bowl. Pour sauce over chicken in slow cooker. Cover and cook on HIGH for 3 hours or on LOW for 6 hours, until chicken is tender and cooked through. Stir the chopped bell pepper into the chicken and sauce and spoon reserved pineapple chunks over the top. Cover and cook on HIGH for an additional 30 minutes, or until bell pepper is fork tender.
  • Serve over rice garnished with green onions.

Nutrition

Calories: 330kcal | Carbohydrates: 22g | Protein: 35g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 160mg | Sodium: 580mg | Fiber: 1g | Sugar: 15g