Cara's Sweet and Sour Crock Pot Chicken
Indulge in the vibrant flavors of "Cara's Sweet and Sour Crock Pot Chicken," a deliciously easy slow-cooker recipe that brings a perfect balance of tangy and sweet to your dinner table. Tender boneless chicken breasts are simmered in a luscious sauce made from pineapple juice, brown sugar, soy sauce, and ketchup, with a hint of garlic for savory depth. Diced bell peppers add a pop of color and freshness, while a simple cornstarch slurry creates a velvety glaze that clings perfectly to the chicken. This no-fuss recipe takes just 15 minutes to prep and cooks to perfection in your slow cooker, making it ideal for busy weeknights. Serve it over fluffy white rice to soak up every drop of this irresistible sweet-and-sour sauce. Perfect for family dinners or meal prep, this dish is a crowd-pleaser that will have everyone coming back for seconds!
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Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 15-ounce can Pineapple chunks (with juice)
- 0.5 cup Brown sugar
- 3 tablespoons White vinegar
- 0.25 cup Soy sauce
- 0.5 cup Ketchup
- 2 cloves Garlic cloves, minced
- 2 tablespoons Cornstarch
- 2 tablespoons Water
- 2 medium-sized Bell peppers (any color), diced
- 4 servings Cooked white rice (for serving, optional)
Directions
Step 1
Place the boneless, skinless chicken breasts in the bottom of the slow cooker.
Step 2
In a medium bowl, combine the pineapple chunks (with juice), brown sugar, white vinegar, soy sauce, ketchup, and minced garlic. Stir until well-mixed.
Step 3
Pour the sweet and sour sauce mixture over the chicken in the slow cooker, ensuring the chicken is fully coated.
Step 4
Cover the slow cooker and cook on LOW for 4-5 hours or HIGH for 2-3 hours, until the chicken is tender and cooked through.
Step 5
About 30 minutes before serving, whisk together the cornstarch and water in a small bowl to create a slurry. Stir the slurry into the sauce in the slow cooker to thicken it.
Step 6
Add the diced bell peppers to the slow cooker, stirring gently to combine. Cover and cook for an additional 30 minutes, or until the peppers have softened but still retain some crispness.
Step 7
Carefully shred the chicken using two forks if desired, or leave the pieces whole for serving.
Step 8
Serve the sweet and sour chicken over cooked white rice, if desired. Spoon additional sauce over the top for extra flavor.
Nutrition Facts
| Serving size | (2114.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2451.3 |
| Total Fat 27.5g | 0% |
| Saturated Fat 7.4g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 591.6mg | 0% |
| Sodium 3366.5mg | 0% |
| Total Carbohydrate 301.4g | 0% |
| Dietary Fiber 12.0g | 0% |
| Total Sugars 150.8g | |
| Protein 236.7g | 0% |
| Vitamin D 7.0IU | 0% |
| Calcium 273.5mg | 0% |
| Iron 10.5mg | 0% |
| Potassium 3262.6mg | 0% |
Source of Calories