Crock-Pot Sweet and Sour Chicken

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Craving takeout but want to save money? This Crock-Pot Sweet and Sour Chicken is perfect for you! With just 4 main ingredients, you can make a tasty meal that rivals your favorite Chinese restaurant. The slow cooker does all the work, leaving you with juicy chicken in a sweet and tangy sauce.

This recipe is super easy to put together. You’ll need chicken breasts, orange marmalade, sweet chili sauce, and crushed pineapple. Just toss everything in your Crock-Pot and let it cook. In a few hours, you’ll have a yummy dinner ready to serve over rice.

Exact Ingredients List

Here’s what you’ll need to make this tasty Crock-Pot Sweet and Sour Chicken:

• 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 (optional)

You’ll also need a 6-quart Crock-Pot or slow cooker and some cooking spray.

This recipe is super simple with just a few main ingredients. The chicken provides protein, while the marmalade, chili sauce, and pineapple create that classic sweet and sour flavor.

Don’t forget to season your chicken with salt and pepper before cooking. It helps bring out the flavors.

The white rice isn’t part of the cooking process, but it’s great for serving. You can make it separately while the chicken cooks.

Instructions

Get ready to make this easy sweet and sour chicken! Start by spraying your Crock-Pot with cooking spray. This keeps the food from sticking.

Next, cut your chicken into cubes. Put the pieces in the bottom of the pot. Add some salt and pepper to taste.

Now for the yummy sauce! Pour in the orange marmalade, sweet chili sauce, and drained pineapple. Mix it all together with the chicken.

Set your Crock-Pot to low and let it cook for 4-5 hours. Stir it now and then. The chicken is done when it reaches 165°F inside.

Want an extra tasty sauce? Try this step: Take out 2 cups of sauce and put it in a pan. Boil it, then let it simmer until it’s thicker. Pour it back over the chicken and stir.

Serve your sweet and sour chicken over white rice. Enjoy your homemade meal!

Possible Substitutes List & Recipe Variations

You can easily change up this recipe to suit your tastes. Instead of orange marmalade, try apricot preserves or peach jam for a different fruity flavor. Don’t have sweet chili sauce? Use barbecue sauce or ketchup mixed with a bit of honey.

For the chicken, you can swap in boneless pork chops or even firm tofu for a vegetarian version. If you’re not a fan of pineapple, try using mandarin oranges or sliced bell peppers instead.

Here are some quick swaps to try:

• Chicken → Pork, tofu, or shrimp
• Orange marmalade → Apricot preserves, peach jam
• Sweet chili sauce → BBQ sauce, ketchup + honey
• Pineapple → Mandarin oranges, bell peppers

Want to make it spicier? Add a dash of sriracha or red pepper flakes. For a healthier twist, serve over cauliflower rice or zucchini noodles instead of white rice.

You can also toss in some extra veggies like carrots, onions, or snap peas during the last hour of cooking for added nutrition and crunch.

Tips, Tricks & Storing

Cut your chicken into even-sized cubes for more consistent cooking. This helps all pieces finish at the same time.

For extra flavor, try adding a splash of soy sauce or rice vinegar to the sauce mixture.

Don’t have orange marmalade? Apricot preserves work great too!

To thicken the sauce, mix 1 tablespoon cornstarch with 2 tablespoons cold water. Stir this into the crock pot during the last 30 minutes of cooking.

Got leftovers? Store them in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop.

You can freeze this dish for up to 3 months. Let it cool completely, then put it in freezer-safe containers.

To reheat from frozen, thaw in the fridge overnight. Then warm it up in a pan on the stove or in the microwave.

Try serving with brown rice or quinoa for a healthier twist. Steamed veggies like broccoli or snap peas make great sides too.