Crockpot Sweet and Sour Chicken
This Crockpot Sweet and Sour Chicken is made with simple, healthy ingredients like juicy chicken, bell peppers, and pineapple. Quick, easy and so delicious!
Prep: 10 minutes
Cook: 5 hours
Total: 5 hours 20 minutes
Servings: 5 servings
Ingredients
- 1 ½ pounds boneless skinless chicken thighs or chicken breasts
- 2 medium carrots peeled and sliced into thin coins
- 2 red bell peppers cut into 1-inch chunks
- 1 yellow bell pepper cut into 1-inch chunks
- 1 small yellow onion cut into 1-inch chunks
- ¼ cup low sodium soy sauce
- 2 tablespoons honey
- 2 tablespoons Worcestershire sauce
- 1 tablespoon white vinegar
- 1 tablespoon tomato paste
- 1 tablespoon minced garlic about 3 cloves
- 1 tablespoon minced fresh ginger
- 2 teaspoons sambal oelek ground fresh chili paste plus additional to taste
- 1 can 8-ounce can pineapple chunks in 100% juice
- 2 tablespoons cornstarch
- 2 tablespoons thinly sliced green onion for serving
- 2 teaspoons toasted sesame seeds for serving
Instructions
- To a 6-quart or larger slow cooker, add the chicken, carrots, red bell pepper, yellow bell pepper, onions, and carrots. To a medium bowl, add the soy sauce, honey, Worcestershire, white vinegar, tomato paste, garlic, ginger, and sambal oelek. Whisk to combine. Pour over the chicken.
- Cover the slow cooker and cook on LOW 3 1/2 to 4 1/2 hours or HIGH for 1 1/2 to 2 1/2 hours, until the chicken reaches an internal temperature of 165 degrees F on an instant-read thermometer. The timing will vary based on your particular slow cooker model, so check early to make sure the chicken doesn’t overcook, especially if you are using chicken breasts. Remove the chicken to a cutting board. When cool enough to handle, shred or cut into bite-sized pieces. Cover and set aside.
- Drain the pineapple juice from the can into a measuring cup, stopping as soon as you have ¼ cup. Whisk in the cornstarch, then pour into the slow cooker. Reserve the pineapple chunks in the refrigerator.
- Cover the slow cooker and cook on HIGH for 30 additional minutes, until the sauce is thickened. Stir the chicken and reserved pineapple back into the crock pot to coat. Serve over rice, sprinkled with sesame seeds and green onion.
Notes
- TO STORE: Place cooked and cooled leftovers in an airtight storage container in the refrigerator for up to 4 days.
- TO REHEAT: Gently reheat leftovers in a large skillet on the stovetop until warmed through. You can also rewarm this recipe in the microwave until hot.
- TO FREEZE: Store crockpot sweet and sour chicken in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition
Serving: 1(of 5); about 1 cup without riceCalories: 308kcalCarbohydrates: 31gProtein: 33gFat: 6gSaturated Fat: 2gCholesterol: 86mgPotassium: 955mgFiber: 3gSugar: 19gVitamin A: 5710IUVitamin C: 115mgCalcium: 48mgIron: 2mg
