Best 6 Sweet And Sour Crock Pot Chicken Recipes

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Indulge in a delightful culinary journey with our Sweet and Sour Crock-Pot Chicken, a harmonious blend of tangy and sweet flavors that will tantalize your taste buds. Effortlessly prepare this dish with your trusty crock-pot, allowing the succulent chicken to absorb the vibrant flavors of pineapple, bell peppers, and a zesty sauce. As the aroma fills your kitchen, you'll know you're in for a treat. Discover variations of this classic recipe, including a gluten-free option and a version featuring boneless, skinless chicken breasts for a leaner choice. Get ready to savor the perfect balance of sweet and sour in every bite, making this dish a family favorite that will be requested time and time again.

Here are our top 6 tried and tested recipes!

SWEET AND SOUR CROCK POT CHICKEN



Sweet and Sour Crock Pot Chicken image

I love this recipe because of the ease of one pot cooking. I use my 5 quart Rival Slow Cooker for this recipe.

Provided by Audrey M

Categories     Chicken Breast

Time 8h10m

Yield 5 serving(s)

Number Of Ingredients 14

1 large carrot, cut in half and in bite size chunks
1 green pepper, cut into cubes
1 medium onion, chopped
2 tablespoons quick-cooking tapioca
5 chicken breasts, bone
8 ounces canned pineapple tidbits
1/3 cup dark brown sugar, packed firm
1/3 cup red wine vinegar
1 tablespoon soy sauce
1 teaspoon instant chicken bouillon granule
1/2 teaspoon garlic powder
2 tablespoons fresh ginger, minced
1 teaspoon dried cilantro or 10 cilantro leaves
6 cups hot cooked rice

Steps:

  • Put vegetables in bottom of crock pot. Sprinkle the quick cooking tapioca over the vegetables.
  • Place chicken on top.
  • Combine all other ingredients except cooked rice into a small mixing bowl; blend well. Pour over chicken.
  • Cover and cook on Low for 8 to 10 hours.
  • Before serving, make rice. Serve Sweet and Sour Chicken over cooked rice.
  • Leftovers can be reheated in the microwave.

CARA'S SWEET AND SOUR CROCK POT CHICKEN



Cara's Sweet and Sour Crock Pot Chicken image

My friend Cara shared this family recipe with me - it's been a favorite on their table for years, and often requested. :) Prep time includes chilling.

Provided by Julesong

Categories     One Dish Meal

Time 5h10m

Yield 4-6 serving(s)

Number Of Ingredients 11

4 boneless skinless chicken breasts or 6 -8 boneless skinless chicken thighs
1/2 teaspoon garlic salt
1/4 cup cornstarch
2 eggs, beaten well
2 tablespoons vegetable oil or 2 tablespoons peanut oil
1/4 cup sugar (or temperature-stable substitute such as granular Splenda *)
1/2 cup rice or 1/2 cup white vinegar
1/4 cup chicken stock
1 dash salt
3 -4 tablespoons catsup, to taste
1 tablespoon soy sauce

Steps:

  • Trim the chicken of fat and gristle, then cut the breasts or thighs into thirds.
  • Sprinkle both sides of the chicken pieces with garlic salt; place into container and let stand in the fridge for an hour.
  • Preheat your crock pot on low.
  • Take the chicken from the fridge; put cornstarch and beaten eggs in separate shallow pans or dishes.
  • Dredge the chicken pieces in the corn starch, then the egg.
  • In a large skillet over medium temperature, heat the oil; slowly cook the dredged chicken pieces, frying to a golden brown on both sides, about 6 to 7 minutes per side.
  • Remove the chicken from the skillet and place in the crock pot.
  • In a saucepan over medium heat, combine the sugar (or sugar substitute*), vinegar, chicken stock, salt, catsup, and soy sauce; simmer, stirring occasionally, until sugar has dissolved and ingredients have incorporated well.
  • Pour the sauce over the cooked chicken in the crock pot.
  • Cook on low for 4 hours, then serve with rice and enjoy!
  • *Note:if you use granular Splenda or Splenda Sugar Blend, you might want to use a bit less than 1/4 cup, then prepare the sauce to taste to make sure that it comes to the sweetness you prefer.
  • Julie notes: I'd make some slight additions to the sauce, such as about a 1/2 teaspoon minced garlic and some chopped scallions; also, if you use chicken broth instead of stock, use unsalted broth then season with salt and/or soy sauce to taste.

CROCK-POT CANTONESE SWEET AND SOUR CHICKEN



Crock-Pot Cantonese Sweet and Sour Chicken image

Make and share this Crock-Pot Cantonese Sweet and Sour Chicken recipe from Food.com.

Provided by DebS 2

Categories     Chicken

Time 7h15m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 lbs boneless chicken breasts, cut into strips
1 green pepper, seeded, cut into strips
1 red pepper, seeded, cut into strips
1/2 medium onion, thinly sliced
1/4 cup brown sugar
2 tablespoons cornstarch
2 cups pineapple chunks, reserve juice
1/4 cup cider vinegar
1/4 cup water
1 tablespoon soy sauce
1/2 teaspoon salt
chow mein noodles or rice, for serving

Steps:

  • Place the chicken, peppers strips and onion in the crockpot.
  • In a bowl mix the brown sugar and cornstarch. Add 1 cup of the reserved pineapple juice, vinegar, water, soy sauce and salt, blend until smooth. Pour over chicken and veggies.
  • Cover and cook on LOW for 7 to 9 hours. One hour before serving, add the pineapple chunks, stir into the meat and sauce.
  • Serve over Chow Mein noodles or rice.

Nutrition Facts : Calories 559.1, Fat 21.3, SaturatedFat 6.1, Cholesterol 145.3, Sodium 694.3, Carbohydrate 41.5, Fiber 2.4, Sugar 34, Protein 49

CROCK POT SWEET AND SOUR CHICKEN



Crock Pot Sweet and Sour Chicken image

Make and share this Crock Pot Sweet and Sour Chicken recipe from Food.com.

Provided by Claire312

Categories     Whole Chicken

Time 10h10m

Yield 4 , 4 serving(s)

Number Of Ingredients 12

3 carrots, cut up
1 large cut up green pepper
1 medium onion, cut up
2 tablespoons quick-cooking tapioca
2 -3 lbs frozen meaty chicken, on bone, skinned
8 ounces unsweetened pineapple chunks
1/3 cup dark brown sugar, packed
1/3 cup red wine vinegar
1 tablespoon soy sauce
1/4 teaspoon garlic powder
1/4 teaspoon ginger, ground
1/4 teaspoon instant chicken bouillon granules

Steps:

  • Put vegetables in crock pot.
  • Sprinkle tapioca over vegetables.
  • Place chicken on top of vegetables.
  • For sauce, in a small bowl combine undrained pineapple, sugar, vinegar, soy sauce, garlic powder, bouillon granules and ginger.
  • Pour sauce over vegetables and chicken.
  • Cook on low for 10 to 12 hours.

Nutrition Facts : Calories 667.8, Fat 34.5, SaturatedFat 9.8, Cholesterol 170.1, Sodium 566.5, Carbohydrate 44.1, Fiber 3.4, Sugar 34.2, Protein 44.2

SWEET AND SOUR CROCK POT CHICKEN



Sweet and Sour Crock Pot Chicken image

Make and share this Sweet and Sour Crock Pot Chicken recipe from Food.com.

Provided by Miraklegirl

Categories     One Dish Meal

Time 8h20m

Yield 6 serving(s)

Number Of Ingredients 15

2 large carrots, peeled and sliced
1 large green pepper, cored, seeded and cut into 1 inch pieces
1 large white onion, cut into small wedges
4 -5 boneless skinless chicken breasts, cut into 1 inch cubes
1 (20 ounce) can pineapple chunks in juice, drained, reserve juice
1/3 cup brown sugar, packed (or white sugar)
1/3 cup white wine vinegar
2 tablespoons cornstarch
1 tablespoon soy sauce
1 teaspoon chicken bouillon granules or 1 teaspoon chicken soup base
1/2 teaspoon salt, to taste
1/2 teaspoon dried cilantro
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder, to taste
1/4 teaspoon pepper

Steps:

  • Layer first 5 ingredients in crock pot in order given.
  • Combine sugar and cornstarch together; stir in reserved pineapple juice and remaining ingredients.
  • Pour over layered ingredients in crock pot.
  • Cook on LOW in crock pot for 8 hours.
  • Stir gently to combine ingredients.
  • If sauce is too thin, heat on high until thickened.
  • Serve over rice, if desired.

CROCK POT SWEET AND SOUR CHICKEN



Crock Pot Sweet and Sour Chicken image

I adopted this recipe from Zaar in Feb/05. There are a lot of yummy vegetables to make this a complete meal, just add rice or noodles.

Provided by Winnipeg Mel

Categories     Chicken Breast

Time 12h45m

Yield 4 serving(s)

Number Of Ingredients 11

2 stalks celery, chopped
1 green pepper, thinly sliced
1 onion, thinly sliced
4 tablespoons tapioca, quick-cooking
4 chicken breasts, deboned and chunked
8 ounces pineapple chunks
1/2 cup dark brown sugar or 1/2 cup light brown sugar, packed
2/3 cup pineapple juice
4 tablespoons soy sauce or 4 tablespoons light soy sauce
2 garlic cloves, crushed
1/2 teaspoon ginger, ground (If you have fresh just dice a little and add it)

Steps:

  • CROCK POT: Put vegetables in bottom of crock pot. Sprinkle tapioca over vegetables. Place chicken next. Combine all other ingredients and Pour over chicken. Cover crock pot and turn to low and cook for 8-10 hours.
  • OVEN: Put vegetables in bottom of a greased pan.
  • Sprinkle vegetables with tapioca.
  • Add chicken to pan.
  • Combine all other ingredients. Pour over chicken.
  • Cover pan tightly with foil.
  • Bake in 300 deg. oven for 2 hours.
  • The above are basic and easy to do.
  • You can add the cherries or mandarin oranges for flavor and attractiveness.

Nutrition Facts : Calories 477.3, Fat 13.7, SaturatedFat 3.9, Cholesterol 92.8, Sodium 1127.1, Carbohydrate 55.9, Fiber 2, Sugar 41.7, Protein 33.3

Tips:

  • Use a 4-quart or larger slow cooker for this recipe.
  • If you don't have a slow cooker, you can also make this dish in a Dutch oven over low heat.
  • To make the sweet and sour sauce, you can use bottled sauce or make your own using the recipe provided.
  • Feel free to add other vegetables to this dish, such as chopped carrots, celery, or green bell peppers.
  • Serve this dish over rice or noodles.

Conclusion:

This sweet and sour crock pot chicken is an easy and delicious meal that is perfect for a busy weeknight. The chicken is tender and juicy, and the sweet and sour sauce is flavorful and tangy. This dish is also a great way to use up leftover chicken. Serve it over rice or noodles, and enjoy!

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