Slow Cooker Sweet and Sour Chicken

Peppers, chicken and spring onion in a sweet and sour sauce.

5 from 150 votes

Slow Cooker Sweet and Sour Chicken

Replicate a takeaway favourite at home by trying this delicious Slow Cooker Sweet and Sour Chicken. It's perfect for weekends or entertaining!

Prep Time10

Cook Time3 15

Total Time3 25

Course: Main Course

Cuisine: Chinese

Servings:

Author: Sarah Rossi

Ingredients

Slow cook ingredients:

700 g Chicken breasts Cut into large chunks
1 Onion Peeled and cut into large chunks
3 tbsp Tomato puree
3 tbsp Light soy sauce
4 cloves Garlic
2 inches Ginger
4 tbsp Honey
4 tbsp White wine vinegar
Salt and pepper

To add later:

3 tbsp Cornflour Se notes
2 tbsp Dark brown sugar
3 Peppers Cut into big chunks
435 g Tinned pineapple (in JUICE) In chunks

Metric - Imperial

Instructions

Cook slow cook ingredients, PLUS the juice from the can of pineapple (save the fruit for later) on high for 3 HOURS or low for 5-6 hours.
Put the cornflour into a small bowl or mug and add enough liquid from the slow cooker to make a smooth paste (slurry). Pour back into the slow cooker.
Add the brown sugar, peppers, and tinned pineapple.
EITHER: Put back into the slow cooker on high for 30 minutes.
OR
Put on the hob (if your slow cooker pan allows) for 15 minutes until the sauce is thickened and the peppers are slightly softened.

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Notes

Peppers: The type of peppers used are bell peppers. I add them at the end as I like them very crunchy and not overcooked here. You could add with the chicken if you prefer them softer.

Chicken breasts: I cut these into bite sized pieces. You can use boneless, skinless chicken thighs if you prefer, they may take a little longer to cook

Light soy: You can use dark soy if it's all you have, but the colour of the finished sauce will be very different. The flavour may also be quite salty

White wine vinegar: Be careful not to use white vinegar or malt vinegar. These are very different!

Dark brown sugar: This does need to be dark brown to give that rich flavour

Tinned pineapple (in JUICE): We're using chunks, but if you buy the rings, you can just cut them up. You’ll be using the juice before you use the fruit itself in the cooking process

Optional: Chilli flakes for a bit of heat if you like that, and a squeeze of lime at the end for extra zing

Soy sauce alternatives: Tamari is a gluten free alternative. You could also try Worcestershire Sauce, bearing in mind this isn’t vegetarian, or there’s miso paste or fish sauce if that’s all you have

How to freeze: Wait until it's totally cold and then put into a freezer proof container and freeze for up to 3 months. Defrost thoroughly before reheating in the microwave or on the hob

Serving suggestions: This goes really well with my Egg Fried Rice and prawn crackers. You could also have this with noodles if you prefer

Cornflour: PLEASE NOTE that cornflour in the UK is NOT the same as it in the US! There it's known as 'corn starch'. Corn flour in the US is something different (the same as cornmeal in the UK), so please don't use this

Nutrition