A healthy Crock-Pot Sweet and Sour chicken recipe that you can throw into your slow cooker, not worry about for a few hours, then come back to a delicious meal of succulent, sticky glazed chicken. Plus you only need 4 ingredients!
Slow Cooker Sweet and Sour Chicken
This Crock-Pot Sweet and Sour Chicken is so easy and BIG on flavor! The Crock-Pot makes it juicy and moist, serve over fluffy white rice for a dinner recipe that’ll rival your favorite take away.
Why this is so good
- Only 4 key ingredients!
- Perfectly succulent chicken every time.
- An addictive sweet and sour sauce.
- A healthier version of the classic take out, and just as delicious.
- Using a Crock-Pot means you can set it and forget it! More time with family.
Ingredients
- Chicken – go for organic/free range. Skinless and boneless.
- Jarred Sauces – orange marmalade and sweet chili sauce.
- Pineapple – canned and crushed.
How to make this Crock-Pot Sweet and Sour Chicken
You can jump to the recipe card for full ingredients & instructions!
Place seasoned, cubed chicken in the Crock-Pot, then cover with the sauces. Toss and cook for 4 hours on high or 6 hours on high. Stir occasionally.
Serve over white rice.
Enjoy!
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Favorite Crock-Pot for Cooking
I am literally in LOVE with my new Crock-Pot. I recently got the Crock-Pot 6 Qt. Programmable Cook & Carry Slow Cooker and it’s simply perfect for family cooking.
Crock-Pot makes cooking while home or on the go SO easy. Set it and forget it. Spend more time with family. I’ve loved slow cookers for years and this is my favorite kind.
The Cook & Carry has a locking lid that makes sure your meal won’t spill if you’re on the go. It’s vented to be sure everything still cooks in the same delicious way you’ve come to know and love from Crock-Pot. Click HERE to find the Crock-Pot Cook & Carry at Target!
4 Ingredient Crock-Pot Recipe
This simple Sweet & Sour Chicken only has 4 Ingredients. You heard that right!! It’s so simple but still bursting with flavor.
I’d like to challenge you to make your own 4 Ingredient Crock-Pot recipes!! At a time when so many are at home, it’s fun to experiment with cooking. I’m trying to come up with easy, pantry staple recipes to make the entire family smile. Join me!
Comment below with your 4 Ingredient Crock-Pot recipes! I can’t wait to see!
What to serve with Sweet and Sour Chicken
Fluffy white rice is the go to for this dish, but you can obviously opt for brown rice, the sauce works great on either. And of course there are noodles, simple and filling.
If rice or noodles are not your thing, you can go with some stir fried veggies or quickly steamed vegetables. Honestly, the sauce will work wonders with any side!
Better than take out
Slow cooking the chicken allows it to absorb the full flavors of the sauce. It also takes away any guesswork as to whether the chicken is fully cooked.
This Crock-Pot Sweet and Sour Chicken recipe is far superior to just ordering take out. In addition, it’s less expensive, healthier, super simple to make (just cook and cover!), it really tastes better than anything you could order on any apps!
Storing Leftovers
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.
Tips!
- For a faster cook, cut the chicken into bite sized pieces, if you want a longer cook, leave the chicken breasts whole.
- Season the chicken to taste.
- Serve with white rice, noodles or veggies.
- Make sure to stir occasionally.
Check out these other delicious Crock-Pot recipes
- Crock-Pot Smothered Pork Chops
- Crock-Pot Beef Tacos
- Crock-Pot Queso Cheese Dip
- Easy Crock-Pot Ribs
- Crock-Pot Salsa Chicken
And if you prefer pork, try our easy Sweet and Sour Pork recipe!
Have you tried this Crock-Pot Sweet and Sour Chicken recipe? Feel free to leave a star rating and I’d love to hear from you in the comments below! Be sure to tell me what 4 Ingredient Recipes you love to make in your Crock-Pot!
Crock-Pot Sweet and Sour Chicken (4 Ingredients)
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Ingredients
- 6 Qt. Crock-Pot Cook & Carry Slow Cooker
- 4 boneless skinless chicken breasts cubed
- salt and pepper to taste
- 1 cup orange marmalade
- 1/2 cup sweet chili sauce
- 1/2 cup crushed pineapple drained
- white rice for serving
Instructions
- Spray your Crock-Pot with nonstick cooking spray.
- Place the cubed chicken in the bottom of the Crock-Pot. Season with salt and pepper to taste.
- Pour in the orange marmalade, sweet chili sauce, and crushed pineapple. Toss to combine.
- Cook on low for 4-5 hours or until chicken reaches an internal temperature of 165F, stirring occasionally.
- OPTIONAL: 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 cook until it reduces by half and has a syrupy consistency. Return caramelized sauce to slow cooker and stir to coat chicken. (SEE NOTE)
- Serve over white rice if desired. Enjoy!
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
Nutrition Information
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!