Sweet and Sour Crockpot Chicken
I love Asian food. It’s my favorite to eat and cook. I don’t love all the sugars that can be found in the sauces, especially when you’re getting takeout. There are HUNDREDS of recipes for sweet and sour chicken found all over the internet and many of them are also to be made in the crockpot. I found a ton and took some inspiration from many and made my own. I’m going to post the exact way that I did it but there are some things you can do to switch it up.
First, I used apple cider vinegar. You could easily use rice wine vinegar for more of an authentic homage but I use my rice wine vinegar for a cucumber side and I didn’t want to use all of mine.
Second, I use a monk fruit brown sugar. I like being able to have all the sweetness for none of the guilt. You could substitute the monk fruit brown sugar for equal parts of honey or even real brown sugar.
I use chicken breasts but you could use thighs. I cook this low and slow and in a nice sauce so I haven’t gotten mine to dry out at all but if you’re afraid your might do that, feel free to use thighs instead.
I serve mine over white rice. You could obviously choose brown rice instead or keep it carb free and throw it over lettuce wraps!
- Two pounds of boneless skinless chicken breasts
- Four tablespoons of corn starch (divided into two tablespoons each)
- Two bell peppers sliced. I use red and yellow for color.
- 1 20oz can of pineapple chunks in 100% juice (not syrup)
- One small onion
- Two cloves of garlic
- 2 teaspoon of fresh grated ginger
- 1/2 cup of apple cider vinegar
- 1/4 cup of sugar-free ketchup (you can use regular if you’d life but it’ll be sweeter and I don’t have regular at my house)
- 1/4 cup of brown sugar monk fruit sweetener. (I use Anthony’s but you can use whatever brand you like.)
- 2 tablespoons of low-sodium soy sauce
- Salt to taste
1. Cut your chicken breasts into chunks and put them into a gallon zip lock bag.
2. Pour two of your tablespoons of over the chicken and shake vigorously until all is coated.
3. Start to pan sear your coated chicken. You may have to do this in batches depending on the size of your pan. I cooked until they started to brown at about 3-5 minutes. When they’re done searing, put all of the chicken on the bottom of your crock pot.
Start Making the Sauce:
4. Drain your pineapple chunks. Put the chunks to the side as you won’t need them until the last thirty minutes of cooking. Save ALL the juice.
5.Mince the onion and 2 garlic cloves and put into a bowl.
6. Grate the 2 teaspoons into the bowl with the garlic and onion.
7. Pour all wet ingredients into the bowl (ketchup, apple cider vinegar, soy sauce, 1/2 cup of saved pineapple juice) into the bowl.
8. Put your 1/4 cup of monk fruit brown sugar into the bowl and stir all the ingredients.
9. With your chicken on the bottom of the crockpot already, pour the sauce over the chicken and cook low for seven hours.
For the last hour of cooking:
10. Pour in the remaining 2 tablespoons of cornstarch to thicken the sauce.
11. Add the pineapple chunks and both bell peppers sliced.
12. Serve over cooked white rice or other desired accompaniment.
My NINJA crock pot is a beast. I think it cooks a little faster than what most crock pots do. If you have this issue with yours, you can do what I do instead of cooking for 8 hours! If I am putting it in the crock pot when I’m leaving in the AM (6:30), I’ll set it for 3.5 hours. My NINJA goes into buffet mode when the actual cook time is done. I’ve found that by the time I am home (5 PM) that the buffet setting has done the rest of the cooking on buffet mode without over cooking. At that time, I’d add the leftover cornstarch, peppers, and pineapple and cook on low for a half hour.
This is a hit in our house! It serves four. There are only two of us so I usually get dinner for one night and leftovers for the next. I can see if we were both really hungry eating the entire thing at once though because we love it so much!
Let me know if you try this recipe out and if you add any of your own flare or changes to it!