Dinner

Sweet and Sour Chicken Crock Pot Recipe

Byluca Carter October 25, 2025October 25, 2025

Introduction

This Sweet and Sour Chicken recipe for the crock pot is a delicious, hands-off way to enjoy a classic takeout favorite at home. Tender chicken chunks simmer in a tangy, flavorful sauce that pairs perfectly with rice or noodles. It’s perfect for busy weeknights when you want a tasty meal without the fuss.

A white round plate filled with a base layer of fluffy white rice, topped with chunks of orange-brown chicken coated in a glossy sauce. The chicken pieces are mixed with small green onion slices and sprinkled with light-colored sesame seeds. A silver spoon is placed on the right side of the plate, resting partly on the rice and partly on the sauce. The plate sits on a white marbled surface with a red patterned cloth underneath it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds boneless skinless chicken breasts, cut into 1″ chunks
Sea salt and pepper, to taste

½ cup (8 tablespoons) cornstarch
2 large eggs, beaten

¼ cup olive oil
½ cup brown sugar

½ cup apple cider vinegar
¼ cup ketchup
¼ cup soy sauce

¼ cup water
1 teaspoon minced garlic

Instructions

Step 1: In a large bowl, whisk together the brown sugar, apple cider vinegar, ketchup, soy sauce, water, and minced garlic to make the sauce. In a separate bowl, season the chicken chunks with salt and pepper, then stir in the cornstarch and beaten eggs until well coated.

Step 2: Heat the olive oil in a large skillet over medium heat. Cook the chicken pieces until they turn light golden brown, about 4 to 5 minutes. Transfer the browned chicken to the crock pot.
Step 3: Pour the prepared sweet and sour sauce over the chicken in the crock pot and stir gently to coat the chicken evenly.
Step 4: Cover the crock pot and cook on high for 3 hours or low for 6 hours, until the chicken is tender and the flavors meld together.

Step 5: Serve the sweet and sour chicken hot over cooked white rice or noodles for a complete meal.

Tips & Variations

For extra crispiness, you can lightly flour the chicken instead of using cornstarch.
Add chopped pineapple or bell peppers to the crock pot for a fruity and colorful twist.

If you prefer a thicker sauce, remove the lid during the last 30 minutes to allow some liquid to evaporate.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop over low heat to avoid drying out the chicken. This dish does not freeze well due to the cornstarch coating but can be reconsidered if combined with extra sauce.

How to Serve

A white plate holds a serving of white rice arranged in a circular base layer. On top, there is a thick layer of small, bite-sized pieces of chicken coated in a reddish-brown sauce with a glossy texture. The chicken is sprinkled with white sesame seeds and small chopped green onions scattered evenly over the top. The plate is placed on a white marbled surface with a metal fork visible at the upper right side of the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and stay juicy, but adjust cooking time slightly as they can take a bit longer to become tender.

Do I need to brown the chicken first?

Browning the chicken adds extra flavor and texture, but you can skip this step if you’re short on time; just cook the chicken longer in the crock pot for best results.