Slow Cooker Sweet and Sour Chicken is the perfect homemade takeout dish made completely in the crock-pot or an Instant Pot pressure cooker. Best of all, so easy for Sunday meal prep for work lunch bowls and way better and healthier than takeout! Plus recipe video!

Sweet and sour pork is one of my husband’s favorite takeout dish.  I used to make it for him regularly when we first got married but lately, I’ve been making Sweet and Sour Chicken instead and in the slow cooker.

It’s so much easier to whip up and you won’t have to stand in front of the hot stove which makes it perfect for those busy week nights or days when you need your hands free.

After a few hours, you throw in your favorite chopped veggies – I used red bell peppers and pineapple chunks this time, then you pour in the sauce and thirty minutes later, you’re ready to  serve this warm over a bowl of cooked rice or quinoa.

Your favorite take-out dish that requires almost zero effort!  

Allergy Friendly & Paleo Options for Sweet and Sour Chicken

Sweet and Sour Chicken usually gets dunked in a breaded coating to get that crispy coating we all love. For this homemade version, there’s no deep frying but to achieve that restaurant quality taste, the chicken gets coated in cornstarch before browning in a little bit of oil.

• Substitute with arrowroot powder for a Paleo-friendly version

• Use coconut, ghee or avocado oil for a Paleo-friendly option

You can also totally skip that step and add them directly into the crock-pot if you prefer. Browning is an additional step but makes a HUGE difference in taste and texture.

The sauce usually calls for low-sodium soy sauce, hoisin sauce and ketchup:

• Gluten-free Tamari and Coconut Aminos (paleo) are great substitutes.
• Hoisin sauce comes in a gluten free version or you can make your own at home HERE.
• Ketchup gives this that deep red color but if you can either make your own gluten free paleo version HERE or just sub with concentrated tomato paste + more honey instead.

Weekly meal prep-tips for your school or work lunch bowls

• • Delicious for leftovers or make a batch on Sunday meal prep and pack for your weekly school or work lunch bowls
  • Serve with your favorite side – Jasmine rice, brown rice, quinoa, cauliflower rice or spiralized vegetables or zoodles
  • For easier weekly meal prep – chop all the vegetables ahead of time and store in an airtight container the night before – – I use this lunch container.

More lunch bowls:

General Tso’s Chicken Lunch Bowls

Chicken Chow Mein Lunch Bowls

Slow Cooker Orange Lunch Bowls

Chicken Lo Mein Lunch Bowls

Teriyaki Chicken Lunch Bowls

Asian Lemon Chicken Lunch Bowls

Honey Lime Chicken with Asparagus Lunch Bowls

Shrimp Teriyaki Zoodles

Yields 6

Slow Cooker Sweet and Sour Chicken (+ Instant Pot) MEAL PREP + Recipe VIDEO

Homemade sweet and sour chicken. No need to order take-out with this easy delicious slow cooker version.

15 minPrep Time

3 hr, 30 Cook Time

3 hr, 45 Total Time

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Ingredients

1 1/2 pounds boneless, skinless chicken thighs or breasts, cut into bite-sized 1” cubes

2/3 cup cornstarch (or arrowroot powder for Paleo friendly version)

1/4 teaspoon black pepper

Cooking oil

1 cup pineapple chunks

2 sweet bell peppers (I used 1 red, 1 green), deseeded and cut into 1" pieces

Sesame seeds, for garnish

Sauce

1/3 cup low sodium soy sauce (use gluten free Tamari or coconut aminos for paleo version)]

1/4 cup chicken broth

3 tablespoons tomato paste or ketchup

3 tablespoons of honey or brown sugar

1 1/2 tablespoons rice vinegar

2 teaspoons oyster sauce

1 teaspoon of dark soy sauce (leave out if you can’t find this)

1/4 teaspoon of sesame oil

2 garlic cloves, minced

1/2 teaspoon fresh ginger, minced

Corn starch slurry

2 tablespoons corn starch (or arrowroot powder) + 3 tablespoons cool water

For lunch bowls: cooked rice, quinoa or noodles, lunch containers

Instructions

1. In a large zip-top bag, toss in the chicken, cornstarch salt and black pepper. Shake until well-coated. Set aside.
2. Make the sauce In a small bowl, whisk together all the ingredients for the sauce, set aside.
3. For Slow Cooker Method:
4. Heat oil in a large skillet over medium-high heat. (You can skip this stove-top step if you prefer or are in a pinch. Just add chicken directly to slow cooker. Chicken will not have that crispy coating) Cook chicken about 2-3 minutes on each side, until lightly browned. Transfer chicken into the slow cooker and pour sauce over top.
5. Cover and cook on LOW for 2.5 - 4 hours or HIGH for 1.5 - 3 hours. (SEE NOTES)
6. About 30 minutes before serving, whisk together the cornstarch and water in a small bowl and stir into the slow cooker. Add the pineapples and bell peppers into the pot. Cover and cook on HIGH for another 20-30 minutes or until the sauce has thickened up and the vegetables are tender.
7. Sprinkle with sesame seeds, green onions and serve over rice, quinoa or zoodles, if desired.
8. For Instant Pot Method:
9. Turn Instant Pot to SAUTE. (skip this step and just cook on MANUAL for 5 minutes if you are in a pinch or prefer. The chicken won't have that crispy coating.) Allow pan to heat up for a few minutes then add oil. Cook chicken in batches (placing the browned chicken on a paper-towel lined plate) about 3-4 minutes on each side, until lightly browned. Once all the chicken is browned, add back to the Instant Pot and pour sauce over top.
10. Close and seal Instant Pot.
11. Click MANUAL and set for 3 minutes, let naturally release for 10-15 minutes. Transfer chicken to a large serving plate or bowl.
12. Turn Instant Pot to SAUTE.
13. Add the pineapple and bell peppers and cook for 2-3 minutes, until tender.
14. Combine the corn starch with water and stir into the Instant Pot. Allow the sauce to bubble and thicken up. Add the chicken back to the Instant Pot and cook for a minute or two until everything is heated through.
15. Sprinkle with sesame seeds, green onions and serve over rice, quinoa or zoodles, if desired.
16. For meal prep: Prepare your favorite carb (rice, quinoa, cauliflower rice, roasted potatoes, rice noodles) and add to containers. Divide sweet and sour chicken among containers and add any other of your favorite roasted or stir-fried vegetables.

Notes

I recommend using low sodium if possible.

Skip browning meat if desired and add directly to slow cooker. Meat will not have crispy coating.

You can use ketchup in place of the tomato paste. Just omit or reduce the apple cider vinegar as it may be too sour.


Due to the lower heating element in older slow cookers, the sauce may not thicken in the slow cooker. If that is the case, spoon out all the sauce from the slow cooker into a small saucepan and bring to a boil on high heat until it thickens up. Pour sauce over chicken and stir to combine

Nutrition

Calories

24 cal

Carbs

4 g

Protein

1 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

7.8.1.2

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