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Let your slow cooker do all the heavy lifting with this cozy sweet and sour chicken that's packed with bright, bold flavors. Tender chicken, juicy pineapple, and crisp peppers all hang out together in a homemade tangy sauce that thickens as it cooks. I can't count how many weeknights this tasty favorite has rescued for me — barely any prep, serious flavor payoff.
The very first time I made it, my kid didn't want bell peppers, but now she can't get enough. Opening the lid always brings everyone into the kitchen, just for the incredible smell alone.
Vibrant Ingredients
- Cooked rice and fresh green onions: Serve fluffy rice alongside and sprinkle on crisp green onions for a finishing touch
- Salt and pepper: Finish things off with a pinch of each — add more at the end if you want
- Ground ginger: Packs in a gentle warmth Grab the good stuff for max flavor
- Garlic powder: Fast and easy way to boost flavor Double check there are no clumps or stale smell
- Ketchup: Gives body and some zing Hunt down a corn syrup–free version if you can
- Reduced sodium soy sauce: The salty base, but go low sodium to control the salt
- Apple cider vinegar: Brightens everything up If you want a little more flavor, find the kind with the "mother" inside
- Honey: Adds a mellow sweetness Choose local if you've got some
- Cornstarch: Helps the sauce go thick and glossy Fresh, lump-free is best
- Pineapple chunks in 100 percent juice: Sweet and juicy — skip canned stuff in syrup
- Green bell pepper: Keeps things earthy Pick one that feels firm and heavy
- Red bell pepper: Bright color and mild sweetness Shiny and firm is what you want
- Boneless skinless chicken breasts: Firm, fresh chicken gets you the best bite
Easy Step-by-Step
- Finish and Serve:
- Poke a piece of chicken with a fork — if it's nice and tender with no pink inside, you're done. Give the sauce a taste and tweak with more salt or pepper if it needs it. Scoop some over rice and sprinkle lots of fresh green onions on top.
- Slow Cook:
- Pop on the lid and let your slow cooker run on low for three to four hours or on high for one and a half to two hours. Stir everything around about halfway through so nothing gets stuck.
- Combine and Cook:
- Pour your whisked sauce over the chicken and veggies. Make sure everything's covered and there aren't any dry spots.
- Mix the Sauce:
- Grab a separate bowl and use a whisk or fork to mix cornstarch, honey, apple cider vinegar, soy sauce, ketchup, garlic powder, and ground ginger till smooth and lump-free.
- Prepare the Base:
- Drop in your chicken pieces, both types of bell pepper, and pineapple (juice and all) right into the slow cooker. Give it a small shake of salt and pepper to season at the bottom.
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You Gotta Know
I always go for the sweet pineapple chunks first because they really soak up all that amazing sauce. Honestly, nothing beats the family fighting over the last bite of pineapple in the bowl.
Smart Storage
Chill any extras all the way down before sealing them up in a tight container. They'll hang out in your fridge for up to four days. Warm gently in a skillet with a splash of water if the sauce tightens up in the fridge.
Swap Options
No apple cider vinegar? Rice vinegar is a great swap for a milder kick. Use boneless chicken thighs for more flavor and richness. You could even use orange bell pepper or toss in brown sugar for the honey if needed.
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How to Serve
Hot jasmine or nutty brown rice goes great on the side. A good pile of green onions on top gives it a fresh bite. Toss some steamed broccoli in there if you want a quick, feel-good meal.
Background Story
This sweet and sour favorite has roots in Asian American kitchens, inspired by Cantonese flavors. Home cooks keep making it their own by swapping in pantry basics for that can't-miss takeout taste — all from home.
FAQs About the Recipe
- → Will chicken thighs work just as well?
Go ahead and swap in boneless, skinless thighs. They’ll turn out delicious and juicy after cooking low and slow.
- → Can I toss in fresh pineapple if I don’t have canned?
Absolutely, fresh pineapple is great. If you use it, splash in a bit of juice or water to swap out the can’s liquid.
- → My sauce turned out kinda runny. What now?
If the sauce isn’t thick enough, stir together a spoonful of cornstarch and water, then dump it in for the last half hour.
- → What other veggies go nicely here?
You can toss in carrots, broccoli, or snap peas along with the peppers for more crunch and color.
- → How long does it stay good in the fridge?
Stick any leftovers in a sealed container, keep them for up to three days, and just reheat gently when you’re hungry for more.
- → Is it okay to freeze leftovers?
Yep, it freezes just fine. Chill it down, pop portions in your freezer, and use within a couple months for best results.