Slow Cooker Sweet and Sour Chicken
User Reviews
5
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Prep Time
10 mins
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Cook Time
3 hrs
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Total Time
3 hrs 10 mins
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Servings
4 servings
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Calories
329 kcal
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Course
Main Course, Dinner
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Cuisine
Chinese
Slow Cooker Sweet and Sour Chicken
Description
This recipe starts by combining a sauce of apple cider vinegar, soy sauce, honey, passata, crushed garlic, and fresh grated ginger. Chicken breast chunks and chopped vegetables including red and green bell peppers, carrot, and onion are placed in a slow cooker before the sauce is poured over. Cooking on low or high heat infuses the ingredients with the sweet and tangy flavors over several hours, producing tender chicken and softened vegetables.
After the initial cook, a cornstarch and pineapple juice slurry is added to thicken the sauce during a final cooking phase. Pineapple chunks stirred in towards the end add bursts of juicy sweetness and texture contrast against the savory sauce and vegetables.
The dish can be served as is or garnished with fresh coriander, spring onions, or sesame seeds according to taste. Adjust heat levels by adding sriracha or chili flakes if desired. Variations include using chicken thighs instead of breast and shredding the meat in the sauce for a different texture. The recipe also suggests using pineapple in 100% juice rather than syrup for best results.
Ingredients
- 700 g chicken breast cut in to chunks
- 1 carrot peeled and diced
- 1 red bell pepper cut in to large chunks
- 1 green bell pepper cut in to large chunks
- 1 onion diced
- 2 garlic crushed, clove
- 30 g ginger peeled and grated, fresh
- 60 ml water
- 100 ml apple cider vinegar
- 2 tablespoon soy sauce
- 60 ml passata
- 4 tablespoon honey
- 4 tablespoon pineapple juice reserved from can of pineapple chunks
- 2 tablespoon corn starch aka cornflour
- 140 g pineapple chunks
Instructions
- In a bowl, mix together 60 ml Water, 100 ml Apple cider vinegar, 2 tablespoon Soy sauce, 60 ml Passata, 4 tablespoon Honey, 2 Garlic clove and 30 g Fresh ginger.
- In the slow cooker bowl, add 700 g Chicken breast, 1 Onion, 1 Carrot, 1 Red bell pepper and 1 Green bell pepper.
- Pour the sauce over the chicken and vegetables. Put the lid on and cook on high for 2 and a half hours or low for 6 hours.
- Mix together 4 tablespoon Pineapple juice and 2 tablespoon Cornflour (corn starch) and then add it to the slow cooker a little at a time, stirring until all mixed it.
- Put the lid back on and cook for a further 30 minutes on high or an hour on low, until the chicken is cooked through.
- Stir in 140 g Pineapple chunks and serve.
Notes
- Add sriracha or red chili flakes if you want some heat in the dish.
- Swap passata with ketchup for a sweeter sauce variation.
- Garnish with fresh coriander, spring onions, or sesame seeds to finish.
- Choose pineapple chunks packed in 100% juice, avoiding syrup for better flavor.
- When using chicken thighs, add them whole and shred after cooking.
- Optional protein boost by adding quick-cook lentils with the sauce.
- Thickening with cornflour is optional but helps avoid a runny sauce; however, it may slightly reduce flavor intensity.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 329 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 329kcal | 16% |
| Carbohydrates | 36g | 12% |
| Protein | 39g | 78% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 112mg | 37% |
| Sodium | 496mg | 21% |
| Potassium | 1062mg | 23% |
| Fiber | 3g | 12% |
| Sugar | 29g | 58% |
| Vitamin A | 3737IU | 75% |
| Vitamin C | 74mg | 82% |
| Calcium | 44mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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