Slow Cooker Sweet & Sour Chicken
This easy slow cooker sweet & sour chicken features tender chicken chunks coated in a glossy, sticky sauce that's perfect for busy weeknights.
Ingredients
Main Ingredients
- 2 lbs chicken tenderloin chunks, cut into bite-sized pieces
- 1 cup pineapple juice, fresh or canned Provides sweetness and tenderizing enzymes
- ½ cup brown sugar, light or dark Dark gives deeper molasses notes
- ⅓ cup soy sauce Use low-sodium if preferred
- 1 tbsp rice vinegar or ketchup Adds extra tang; choose based on taste
Optional Mix-Ins and Garnishes
- 1 cup pineapple chunks Optional, for texture
- 1 cup sliced bell peppers Optional, for texture and color
- to taste pinch red pepper flakes or sriracha Optional heat
- to taste tbsp sesame seeds For garnish
- to taste tbsp chopped green onions For garnish
Instructions
Preparation
- Trim any excess fat and cut tenderloins into bite-sized chunks.
- Heat a tablespoon of oil over medium-high heat. Brown chicken in batches until golden outside, about 1–2 minutes per side. Transfer to a bowl.
Making the Sauce
- Whisk together pineapple juice, brown sugar, and soy sauce in a mixing bowl. Stir in rice vinegar or ketchup if using, and add a pinch of red pepper flakes or sriracha if you want heat.
Cooking
- Add the browned chicken pieces to the sauce and toss so each piece is well coated. If using pineapple chunks or bell peppers, fold them in now.
- Pour the chicken and sauce into the crockpot. Cover and cook on low for 6–8 hours or on high for 3–4 hours.
- If the sauce is thin at the end, remove the lid and cook on high for 15–30 minutes, or stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) and cook until glossy.
Serving
- Spoon the chicken and sauce over warm rice. Scatter sesame seeds and chopped green onions on top.
Notes
Store leftovers in an airtight container for up to 3–4 days in the refrigerator. For freezing, use freezer-safe containers and freeze for up to 3 months. Reheat gently as needed.