How to make slow cooker sweet and sour chicken

Laura Martin

Contributing Writer

When I was a kid my family always ordered the same thing at Chinese restaurants: egg rolls, fried rice, and Chop suey. I liked these dishes fine, but I was always intrigued by more exotic sounding menu items: Kung Pao shrimp, Egg Drop Soup, and Sweet and Sour Chicken. When I finally got to try these dishes, they lived up to all my expectations, especially Sweet and Sour Chicken with its balanced sauce, a perfect combination of flavors that blend and harmonize.

Some recipes for sweet and sour dishes instruct you to fry the meat first. I prefer my chicken pieces unbreaded as they absorb more flavor from the sauce, but I’ve also provided a breaded variation below in the Pro Tip. My sauce includes traditional Chinese aromatics: ginger, garlic and green onion which add dimension to the tangy sauce.

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Slow Cooker Sweet and Sour Chicken

10 minutes

6 hours

6 hours, 10 minutes

1 teaspoon (5 ml) sesame oil

1 1/2 lb. (675 g) boneless skinless chicken thighs, cubed

1/2 (4 g) teaspoon salt

1/2 (1 g) teaspoon black pepper

2 bell peppers, chopped (I like to use 1 red and 1 green)

1 piece fresh ginger, peeled and grated

1 bunch green onions, thinly sliced, 2 tablespoons dark green tops reserved

1 clove garlic, minced

1 15.5 oz. (440 g) can pineapple chunks with juice

1/4 cup (60 ml) ketchup

3 tablespoons (45 g) brown sugar

2 tablespoons (45 ml) soy sauce

1 tablespoon (15 ml) Worcestershire sauce

3 tablespoons (45 ml) rice vinegar

3 tablespoons (24 g) cornstarch

3 tablespoons (45 ml) water

Rub sesame oil around base and sides of a 5-quart slow cooker.

Sprinkle chicken with salt and pepper; add to slow cooker.

Add next 9 ingredients, (through rice vinegar) in order listed and toss to combine. Cook on low for 6 (or up to 8) hours.

Combine cornstarch and water in a small, airtight, lidded container and shake until completely combined. Add to slow cooker, stir in, and cook uncovered for an additional 15 minutes.

Pro Tip: If you prefer chicken pieces breaded, lightly beat 2 eggs in a small bowl and place 1/2 cup cornstarch in a separate small bowl. A few at a time, toss chicken pieces first in egg, then in cornstarch. When all are coated, heat 2 tablespoons canola oil in a skillet over medium-high heat and cook chicken pieces 1-2 minutes per side, to brown. Add to slow cooker with all other ingredients except cornstarch and water, which you can omit. Cook on low for 4 hours and serve.

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