Preparing Crockpot Sweet and Sour Chicken at home offers a delightful culinary journey that’s both simple and satisfying.
Imagine tossing tender chicken pieces, vibrant vegetables, and juicy pineapple into your crockpot, all enveloped in a savory, sweet, and tangy sauce.
It’s a dish that practically cooks itself, freeing you up for other tasks.
There’s something special about the aroma filling your kitchen as it simmers away. Curious about making this yourself?
Kitchen Tools Required
- 1 Crockpot
- 1 Cutting board
- 1 Knife
- 1 Mixing bowl
- 1 Whisk
- 1 Measuring cup
- 1 Wooden spoon
Ingredients
- 2 pounds boneless, skinless chicken breasts, cubed
- 1 cup pineapple chunks, drained
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 cup chicken broth
- 1/3 cup soy sauce
- 1/3 cup rice vinegar
- 1/3 cup brown sugar
- 1 tablespoon cornstarch
- 1 tablespoon water
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- Salt and pepper, to taste
Cook & Prep Time
To efficiently manage your time while preparing Crockpot Sweet and Sour Chicken, follow this timeline:
Timeline:
- Reading/Preparation (10 minutes):
- Read through the recipe and instructions fully to understand the process.
- Gather all necessary equipment and ingredients.
- Prep Work (15 minutes):
- Cube the chicken breasts.
- Chop the red and green bell peppers.
- Mince the garlic and ginger.
- Drain the pineapple chunks.
- Assembly in Crockpot (5 minutes):
- Place the cubed chicken, pineapple chunks, and chopped bell peppers into the crockpot.
- Prepare Sauce (5 minutes):
- In a mixing bowl, whisk together chicken broth, soy sauce, rice vinegar, brown sugar, minced garlic, and ginger.
- Combine Ingredients (5 minutes):
- Pour the sauce mixture over the chicken and vegetables in the crockpot.
- Cooking (4 hours):
- Cover and cook on low for 4 hours or until the chicken is cooked through.
- Thickening Sauce (5 minutes):
- Mix cornstarch and water to create a slurry.
- Add the slurry to the crockpot and stir well to thicken the sauce.
- Season with salt and pepper to taste.
- Resting Time (5 minutes):
- Allow the dish to rest for 5 minutes before serving.
Recipe Instructions
Place the cubed chicken, pineapple chunks, red bell pepper, and green bell pepper into the crockpot.
In a mixing bowl, whisk together chicken broth, soy sauce, rice vinegar, brown sugar, garlic, and ginger.
Pour the sauce mixture over the chicken and vegetables in the crockpot.
Cover and cook on low for 4 hours or until the chicken is cooked through.
Mix cornstarch and water together in a small bowl to create a slurry.
Add the slurry to the crockpot and stir well to thicken the sauce.
Season with salt and pepper to taste.
Allow the dish to rest for 5 minutes before serving.
Serving Tips
- Steamed Rice: The fluffy grains of rice will soak up the delicious sweet and sour sauce, making it a perfect accompaniment.
- Noodles: Serve with your favorite type of noodles for a hearty and satisfying meal.
- Quinoa: For a healthier alternative, pair the dish with quinoa to add a nutty flavor and extra protein.
- Stir-Fried Vegetables: Enhance your meal with a colorful medley of stir-fried vegetables for added nutrition and texture.
- Cauliflower Rice: For a low-carb option, serve with cauliflower rice to keep the dish light yet flavorful.
Storage
Store leftover Crockpot Sweet and Sour Chicken in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stove or microwave, adding a splash of broth if needed.
Freezing
To freeze Crockpot Sweet and Sour Chicken, allow it to cool completely.
Then transfer it to an airtight container.
Label with the date, and freeze for up to 3 months.
Thaw overnight in the refrigerator before reheating.
Reheating
To reheat Crockpot Sweet and Sour Chicken, use a microwave or stovetop on low heat.
Stir occasionally to guarantee even heating and prevent drying.
Add a splash of broth if needed.
Final Thoughts
Crockpot Sweet and Sour Chicken is a delightful dish that’s simple to prepare and full of flavor.
In just a few steps, you can create a delicious meal with tender chicken and vibrant vegetables, all complemented by a tangy sauce.
Whether you’re cooking for a family dinner or a casual gathering, this recipe is sure to impress.
Consider pairing it with steamed rice or noodles to enhance the sweet and sour flavors.
Remember to cut your ingredients uniformly for even cooking, and don’t hesitate to add a pinch of red pepper flakes if you prefer a spicier version.
Enjoy the convenience of using a crockpot to create a satisfying meal with minimal effort.
Frequently Asked Questions
Can I Use Fresh Pineapple Instead of Canned?
You can definitely use fresh pineapple instead of canned. Just make sure to cut it into chunks. Fresh pineapple adds a vibrant taste and texture, making the dish even more delicious. Enjoy the invigorating twist!
Is It Possible to Substitute Chicken With Tofu?
You can substitute chicken with tofu for a vegetarian twist. Just press the tofu to remove excess moisture before cubing it. It’ll soak up the sweet and sour sauce beautifully, offering a delightful texture and flavor.
How Can I Make This Dish Gluten-Free?
Swap out soy sauce with gluten-free tamari or coconut aminos. Make certain your chicken broth is gluten-free too. These substitutions will keep the dish flavorful and safe for those avoiding gluten, without compromising the sweet and sour taste.
Can I Prepare This Recipe Without a Crockpot?
Yes, you can! Use a large pot on the stove. Sauté the chicken and veggies, add the sauce, then simmer until cooked. Stir in the slurry to thicken. It’s easy and just as delicious!
What Are Some Alternative Vegetables to Use?
You can swap the vegetables with carrots, snap peas, or broccoli for a colorful twist. They add a satisfying crunch and complement the dish’s flavors beautifully. Don’t hesitate to mix and match based on your preference!
Crockpot Sweet and Sour Chicken
Equipment
- 1 Crockpot
- 1 Cutting board
- 1 Knife
- 1 Mixing bowl
- 1 Whisk
- 1 measuring cup
- 1 Wooden spoon
Ingredients
- 2 pounds boneless, skinless chicken breasts cubed
- 1 cup pineapple chunks drained
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 1 cup chicken broth
- 1/3 cup soy sauce
- 1/3 cup rice vinegar
- 1/3 cup brown sugar
- 1 tablespoon cornstarch
- 1 tablespoon water
- 2 cloves garlic minced
- 1 tablespoon ginger minced
- salt and pepper to taste
Instructions
- Place the cubed chicken, pineapple chunks, red bell pepper, and green bell pepper into the crockpot.
- In a mixing bowl, whisk together chicken broth, soy sauce, rice vinegar, brown sugar, garlic, and ginger.
- Pour the sauce mixture over the chicken and vegetables in the crockpot.
- Cover and cook on low for 4 hours or until the chicken is cooked through.
- Mix cornstarch and water together in a small bowl to create a slurry.
- Add the slurry to the crockpot and stir well to thicken the sauce.
- Season with salt and pepper to taste.
- Allow the dish to rest for 5 minutes before serving.
Notes
