Crockpot Sweet and Sour Chicken

Crockpot Sweet and Sour Chicken


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Bring this Chinese take-out favorite to your table, straight from your crockpot.

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Serving Size / Yield

6 servings


  • 6 boneless chicken thighs
  • 1 1/2 C. carrots
  • 1/2 tsp. crushed red pepper flakes
  • 1 1/3 C. sweet and sour sauce
  • 1 20 oz. can pineapple chunks in juice, drained
  • 1 1 lb. bag frozen stir-fry bell peppers and onions, thawed and drained
  • 6 C. hot, cooked rice

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Place carrots in crock pot. Top with chicken, sprinkle with red pepper. Cook on low heat 6 hours or until chicken is no longer pink. Remove chicken from cooker; drain and discard liquid from cooker. Return chicken to cooker. Pour sweet and sour sauce over chicken; top with pineapple and stir-fry vegetables. Cook on high for 45-60 minutes or until carrots are tender. Serve with rice.

Yield: 6 servings

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