Crockpot Sweet and Sour Chicken

Bowl of sweet and sour chicken with rice
Cultura/BRETT STEVENS/Riser/Getty Images
Ratings (4)
  • Total: 7 hrs 10 mins
  • Prep: 10 mins
  • Cook: 7 hrs
  • Yield: 1 Crockpot (6 Servings)
Nutritional Guidelines (per serving)
526 Calories
21g Fat
40g Carbs
43g Protein
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Nutrition Facts
Servings: 1 Crockpot (6 Servings)
Amount per serving
Calories 526
% Daily Value*
Total Fat 21g 27%
Saturated Fat 6g 29%
Cholesterol 127mg 42%
Sodium 1060mg 46%
Total Carbohydrate 40g 15%
Dietary Fiber 3g 11%
Protein 43g
Calcium 87mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Sweet and sour flavors pair so beautifully with tender chicken. This simple three-ingredient crockpot sweet and sour chicken recipe is full of flavor and nutrition. And it's so easy to make!

You can use boneless, skinless chicken breasts in this recipe if you'd prefer. In that case, the cooking time would be shorter, about 5 to 6 hours total. Make sure that you always cook chicken to a temperature of 165 F as measured with a meat thermometer for food safety reasons. And make sure you taste the sweet and sour sauce before you use it.

Serve this recipe over hot cooked rice or polenta. Add a green salad tossed with cucumbers and grape tomatoes and drizzled with a creamy vinaigrette. For dessert, all you need is some ice cream served with hot fudge sauce or some homemade cookies.

Ingredients

  • 2 pounds boneless (skinless chicken thighs)
  • 1 (18-ounce) bottle sweet and sour sauce
  • 1/3 cup chicken broth
  • 1 (16-ounce) package frozen broccoli and carrots (thawed and drained)
  • 1 teaspoon dried thyme leaves
  • 1/8 teaspoon pepper

Steps to Make It

  1. Cut the chicken thighs into 1-1/2" pieces. Mix the cubed chicken with the sweet and sour sauce in 1 3-1/2 to 4-quart slow cooker.

  2. Cover the crockpot and cook on low setting for 6 to 8 hours or until chicken is tender and no longer pink and is cooked to 165 F as measured with a meat thermometer.

  3. Twenty minutes before serving, stir in the vegetables, thyme, and pepper. Cover the slow cooker, increase the heat to high and cook for 20 to 30 minutes or until the vegetables are crisp-tender.

  4. Serve over hot cooked rice, mashed potatoes, or polenta.