Finally, a sweet and sour chicken recipe that’s incredible and not fried! I created this recipe because so often I would avoid making sweet and sour chicken because of its fry cooking method. I love sweet and sour chicken so I decided I needed to create a recipe that I wouldn’t avoid making because it was fried. I believe this recipe tastes equally as good as any of its fried sweet and sour chicken competitors. Not to mention the prep time for this recipe takes about a quarter of the time it’s fried opponent takes. It’s unbelievable easy to make. It’s as easy going to pick up Chinese take-out.
One thing I love about slow cooker recipes is that they basically allow the food hours of marinating. The flavors are just given so much time to blend together and really develop. I think that is one reason this Sweet and Sour Chicken tastes so amazing! Also, your heart will thank you later if you try this recipe and skip out on fried option.
Note that if you absolutely hate onion pieces then you can leave them out but I would recommend adding in 1/2 tsp onion powder in it’s place. Enjoy!
Ingredients
- 3 boneless, skinless chicken breast halves (about 1 1/2 lb), cut into 1" - 1 1/2"pieces
- 1/2 cup chicken broth
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 1/3 cup white vinegar
- 3 Tbsp lemon juice
- 3 Tbsp low sodium soy sauce
- 3 Tbsp tomato paste
- 1/2 tsp garlic powder
- 1/4 tsp ground ginger
- 1/4 tsp freshly ground black pepper
- 1/2 - 1 tsp Sriracha hot sauce (optional)
- 1/3 cup chicken broth
- 1/3 cup cornstarch
- 3/4 cup diced fresh pineapple (you could also use canned but fresh is best)
- 1/4 of an onion, diced into 1" pieces
- 1/2 of a green bell pepper, diced into 1" pieces (I've also used red)
Directions
- Place diced chicken in a slow cooker. In a mixing bowl combine, 1/2 cup chicken broth, brown sugar, granulated sugar, vinegar, lemon juice, soy sauce, tomato paste, garlic powder, ginger, pepper and optional hot sauce. Whisk until well blended. Pour mixture over chicken in slow cooker, press chicken into sauce to cover. Cover slow cooker with lid and cook chicken on low heat for 5 - 7 hours.
- In a small mixing bowl, stir together 1/3 cup chicken broth and 1/3 cup cornstarch. Whisk until well blended then gently fold cornstarch mixture into chicken mixture (chicken will be very tender that's why I say "fold"). Fold in diced pineapple, onion and bell pepper. Cover slow cooker with lid and cook mixture on low for an additional 20 - 30 minutes until sauce thickens and fruit/veggies are slightly tender. Serve warm with white or brown rice.
- Recipe Source: Cooking Classy
Meg: Looks delicious! I will definitely be coming back to this recipe soon!
Thanks!
Meg ;) March 15, 2012 at 12:56pm
This Hungry Hippo: How did you know I was looking for some creative and delicious crock pot recipes? THANK YOU! I will probably make it this weekend. :) March 15, 2012 at 2:02pm
Krissy: Oh this looks good, I am excited to try this one! March 15, 2012 at 2:41pm
TeenyLittleSuperChef: Well hot damn, this chicken sounds delicious! I love sweet and sour Chinese food too, but never order it because of its high fat content. This version sounds not only healthier, but I bet it even tastes better than the fried stuff. Thanks for the great recipe! March 15, 2012 at 4:52pm
Miami B: Just tried this recipe and turned out ok. Good alternative to deep fried chicken with sweet and sour sauce! March 22, 2012 at 6:51am
Anonymous: I made this tonight and it was DELICIOUS! Just right in the sweetness, and super easy. I used thighs instead of breasts, and they still turned out great. Thank you! March 22, 2012 at 10:01pm
Anonymous: I had some friends over last night for a new tradition i’m trying out called slow cooker Sunday. Was in the mood to try Chinese and stumbled upon your recipe. Everything came out perfect and people loved it. Was definitely healthier and better tasting than the local restaurant we would have ordered from. April 2, 2012 at 5:26am
Jaclyn: Anonymous – thanks so much for your comment! I’m so glad people enjoyed! April 2, 2012 at 8:15am
Sarah @ Feed My Family: We just had this tonight and really enjoyed it. I also added some carrots and celery. I’ve tried numerous recipes, trying to duplicate the taste you get from the packet of seasoning and this is far and away the best we’ve had! We’re looking forward to leftovers for lunch tomorrow. July 16, 2012 at 4:36pm
Anonymous: I really liked the flavor of the sauce, it was yum. But, 6-8 hrs in the crockpot for cut up chicken left our chicken pretty dried out. I would probably do more like 2-3 hrs on low if I made this again. Thanks for the recipe. October 17, 2012 at 6:21pm
Kyra: I have never had luck with chicken in my slow cooker. Perhaps mine is just very hot? Or is it because it’s a larger one and it would work better in the smaller size crock pot? I made this last night and the flavor was very good (although might use less cornstarch next time) but my chicken was so dried out. It was to the point where it was oddly dried but almost sauce-logged if that makes sense? I added celery! Yum! October 24, 2012 at 1:50pm
Jaclyn: Krya – It could be your slow cooker but someone else mentioned they thought the 6-8 hours was too long so maybe you’ll just want to reduce the time it cooks slightly next time. I’m glad you liked the flavor =). October 25, 2012 at 7:09pm
Anonymous: HI! Do you think I could use pork instead of chicken? Also, could I use ground ginger instead? About how much of it? Thanks! November 18, 2012 at 8:52pm
Jaclyn: Yeah I think pork would also be good, and do you mean fresh ginger in place of the ground ginger? If so I would probably increase it to 1 tsp finely grated fresh. I hope you enjoy! November 19, 2012 at 12:53pm
suzy: Just made this tonight and it was yummy. I cooked on low for 4 hours and I think when i make it again I will only do 3 hours. The chicken was a bit dry for my taste and my slow cooker. Cut up chicken cooks very fast. Other wise the taste is great. I used red peppers and served it with brown rice. I topped it with chow mein noodles for the kids. Thanks for the recipe! February 20, 2013 at 5:25pm
Jaclyn: Suzy – You’re welcome =), thanks for leaving a comment glad you enjoyed! February 24, 2013 at 9:42am