Slow Cooker Sweet and Sour Chicken


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!


Slow Cooker Sweet and Sour Chicken

Yield: 4 servings



  • 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)


  1. 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.
  2. 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.
  3. Recipe Source: Cooking Classy


  • Meg: Looks delicious! I will definitely be coming back to this recipe soon!


    Meg ;) March 15, 2012 at 12:56pm Reply

  • 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 Reply

  • Krissy: Oh this looks good, I am excited to try this one! March 15, 2012 at 2:41pm Reply

  • 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 Reply

  • 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 Reply

  • 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 Reply

  • 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 Reply

  • Jaclyn: Anonymous – thanks so much for your comment! I’m so glad people enjoyed! April 2, 2012 at 8:15am Reply

  • 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 Reply

  • 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 Reply

    • DebraMN51: I was wondering if you remembered to press the chicken into the sauce before cooking it? If your chicken was in the sauce while cooking and came out dry, maybe the thermostat on your slow cooker is broken. August 17, 2013 at 10:47am Reply

  • 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 Reply

    • 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 Reply

    • Rachel Wheeler: Another possibility might be the size of the pieces. Over the years I have noticed quite a lot of variation in chicken fillet sizes. The recipe suggested 3 breast halves. It may be that your breast halves were smallish and didn’t need to be cut into so many pieces. Just a thought. April 27, 2014 at 4:10am Reply

  • 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 Reply

    • 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 Reply

  • 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 Reply

    • Jaclyn: Suzy – You’re welcome =), thanks for leaving a comment glad you enjoyed! February 24, 2013 at 9:42am Reply

  • Slow Cooker Sweet and Sour Chicken Recipe | Six Sisters' Stuff: […] sauce thickens and fruit and veggies are slightly tender.  Serve over rice. (Recipe adapted from Cooking Classy) Looking for more delicious slow cooker recipes? Here are a few of our favorites: Slow Cooker […] May 23, 2013 at 1:55pm Reply

  • DebraMN51: Have you tried it with Splenda and or Brown Sugar Splenda?

    I think I will try this but I will probably add the pineapple and sauce as directed and saute the onions and peppers during the 20 minute cooking time for pineapple to warm up before and add them at the last minute. August 17, 2013 at 10:52am Reply

    • Jaclyn: I haven’t tried those before but if you do please let me know how it turns out! August 19, 2013 at 3:54pm Reply

  • Brooke Noble: Yum! I made this for my family the other day and they loved it! I added in more pepper, pineapple, and onion. I didn’t have any cornstarch, so I used 1/2 cup of flour instead. I will probably add less sugar next time because it was a little too sweet for me. But overall, very yummy. Thank you! October 12, 2013 at 12:38pm Reply

    • Jaclyn: I’m so glad you family liked this Brooke! Thanks for your comment! October 23, 2013 at 7:47am Reply

  • Julie: This looks great! If I need to get 8 servings, should I double all ingredients? February 8, 2014 at 4:47pm Reply

    • Jaclyn: Yes, I would definitely double everything! I hope you love it Julie! February 11, 2014 at 10:56pm Reply

  • Mary Day: It sounds great just wandering if I could make it in the wok as my slow cooker broke down this morning.

    Cheers Mary August 27, 2014 at 12:04am Reply

    • Jaclyn: With this one I’m actually not sure, it might work but without testing I can’t say for sure. I don’t know if the sauce would burn or not. August 27, 2014 at 11:45am Reply

      • Mary Day: Ok thank you, may just have to go out a buy another slow cooker today August 27, 2014 at 1:19pm Reply

  • Veronica: I was wondering, could I leave out the cornstarch? January 28, 2015 at 11:01am Reply

    • Jaclyn: I wouldn’t recommend it because it thickens the sauce up. January 28, 2015 at 11:43am Reply

  • Jeanne: Absolutely divine recipe. Thank you for sharing this. I did cook it for 3 hours on low and next time I will try 2:45 and then add the fruit/vegie and cook another 20 min. My Crockpot cooker runs a bit hot ! September 19, 2015 at 5:34pm Reply

  • KarenTheCondimentQueen: Use boneless, skinless thighs. They are much more tender and tasty than breasts which are just too dry. The chicken can be cooked longer and comes out just perfectly! September 22, 2015 at 3:31pm Reply

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