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I love that with this Crockpot Sweet and Sour Chicken, I can just toss all the ingredients into the slow cooker, set it, and forget it for a few hours. Then I get to sit down to tender, sticky, perfectly glazed chicken without any fuss. And since it only takes four ingredients, I always have this recipe ready to pull out on those crazy busy weekdays.
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“Another awesome recipe! Stuck to the exact instructions and came out perfect! You get the satisfaction without all the guilt! So easy, there’s no reason to order takeout.” -Rachel
Slow Cooker Sweet and Sour Chicken
This Crockpot Sweet and Sour Chicken has to be one of the easiest meals I make in the crockpot. Big on flavor from just 4 simple ingredients, it doesn’t get any better than this. I love this version because it’s way faster and easier than traditional sweet and sour chicken, but I still get tender, perfectly juicy chicken in that tangy, sweet sauce I crave—without all the hands-on time. It’s my homemade take on my favorite take out, and honestly, it tastes just as delicious.
Crockpot Sweet and Sour Chicken
Ingredients
- 4 boneless skinless chicken breasts cubed
- salt and pepper to taste
- 1 cup orange marmalade
- ½ cup sweet chili sauce
- ½ cup crushed pineapple drained
- white rice for serving
Instructions
- Spray your Crockpot with nonstick cooking spray.
- Place the cubed chicken in the bottom of the Crockpot. Season with salt and pepper to taste.4 boneless skinless chicken breasts, salt and pepper to taste
- Pour in the orange marmalade, sweet chili sauce, and crushed pineapple. Toss to combine.1 cup orange marmalade, ½ cup sweet chili sauce, ½ cup crushed pineapple
- Cook on low for 4-5 hours or until chicken reaches an internal temperature of 165°F, stirring occasionally.
- Once the chicken is cooked, use a soup ladle to remove 2 cups of the sauce. Place in a small sauce pan and cook over medium high heat until boiling. Reduce to a simmer and let it cook until it reduces by half and has a syrupy consistency. Return caramelized sauce to the slow cooker and stir to coat chicken.*
- Serve over white rice if desired. Enjoy!white rice
Equipment
- 6 Qt. Crockpot Cook & Carry Slow Cooker
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Crockpot Sweet and Sour Chicken Step by Step
Prepare the crockpot: Spray your Crockpot with nonstick cooking spray.
Add the ingredients to the crockpot: Place 4 cubed boneless chicken breasts in the bottom of the Crockpot and season with salt and pepper to taste.
Pour in 1 cup orange marmalade, ½ cup sweet chili sauce, and ½ cup crushed pineapple. Toss to combine the ingredients.
Cook on low for 4-5 hours or until the chicken reaches an internal temperature of 165F, stirring occasionally.
Thicken the sauce (Optional): Once the chicken is cooked, use a soup ladle to remove 2 cups of the sauce and place it in a small saucepan. Cook it over medium-high heat until boiling, reduce to a simmer, and let it cook until it reduces by half and has a syrupy consistency. Return the caramelized sauce to the slow cooker and stir to coat the chicken.
Serve: Serve over white rice if desired. Enjoy!
How to Store
Place cooked and cooled leftovers in an airtight storage container in the refrigerator for up to 4 days.
If you want to make ahead and freeze, this a great recipe, or if you have any leftovers, store in an airtight freezer-safe storage container in the freezer for up to 3 months.
Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
Fluffy white rice is my go-to for this dish, but you can obviously opt for brown rice; I find the sauce works great on either. Sometimes, I’ll prepare vegetable fried rice as a side so that I can get some vegetables on our plate. Or, for a lower-carb option, I’ll make cauliflower rice. For the complete homemade take-out meal, I’ll make egg rolls or egg drop soup.
I don’t eat meat so I can’t really comment from my own perspective but every time I’ve made this for friends or family they’ve raved about it. And it’s so easy!
That said, I’m wondering if I can make a larger amount, like for six servings or if I would need a bigger crock pot.
Hi Rebecca, it should work!
Hi there!! I was in the mood for sweet n sour and came across this easy recipe!! I never made this before&it was yummy!! It did come out soupy as I put the chicken in the crockpot rraw. The glaze was banging when I just put together the marmalade and the chili sauce. But the chicken juice made it soupy like. I even added a tsp of cornstarch&took the juice out and put it in the saucepan then and boiled it like it says under optional, it thickened a little but hasnt cooled quite yet either, so we’ll see. In the meantime I put it in a bowl and it was still very good. It was sweet but I really didn’t get the sour. Next time I’m going to precook chicken in skillet then drain&go from there. It was delicious over rice with Hawaiian rolls~~Im hoping the next time the glaze will stay glazy, but will need to keep a close eye on it as I do NOT want it to burn, with all of the sweet of the marmalade. Can’t wait to use different flavored marmalades. The glaze was perfect when it was just the marmalade and chili sauce. Thank you, and any tips are certainly welcome!! Thanks y’all and keep on cookin!! Susan from PA.
Hi Susan, glad to hear you enjoyed this recipe! Make sure you bring the sauce to a simmer when you add the cornstarch to fully activate its thickening properties. Happy cooking!
Made it for one very picky person and for one slightly picky person and for me and we all loved it
I also have trouble getting the sauce to thicken, but the cornstarch and water slurry mentioned in one of the comments helps. But this is a great recipe and so easy. I don’t eat meat so I guess I’m not telling you my personal review, but this is become a go-to dish when I’m having company. People rave about it. And it’s so easy.
We’re happy to hear the cornstarch helped!
Couldn’t get it to thicken but loved it anyway …!
Next time, try adding a slurry of 1 teaspoon cornstarch mixed with 1 teaspoon cold water to the reduced sauce and simmer until thickened! This should help it to thicken much faster.
Can this be made in a pressure cooker?
I have not tried that!
Another awesome recipe !!! Stuck to the exact instructions and came out perfect ! You get the satisfaction without all the guilt! So easy, there’s no reason to order takeout.
Thanks for stopping by, Rachel!
Many substitutes and adds and turned out delicious! Added apple vinegar, red/green bell pepper and onions! Substituted grapefruit marmalade for orange and cooked breast rotisserie chicken and fresh pineapple and chopped in chopped instead of canned! Will make again it was simple and delicious… didn’t cook very long as I like my veggies crunchie!!!
Thanks for sharing, Angie!!
How much apple vinegar did you add?
Sorry, but I need to vent. If you read the recipe you will clearly see the pineapple listed as last ingredient in step 3. And I re-read the recipe and couldn’t find where you cook on this for 6 ho furs. Only 4 to 5 on low. Sorry if I ruffled any feathers. Vent over. Thank you for the recip. Cant wait to make it and put it over rice!
Sorry for the confusion!
I think browning the chicken first, and then place in the crockpot would make a more visual appeal to the dish and taste better.
Great idea!!