Sweet and Sour Slow Cooker Chicken

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Sweet and Sour Slow Cooker Chicken

I really, really, really like  Sweet and Sour Chicken   ~ fresh from the takeout box {I really had no idea you could make this yourself} or eaten right out of the kitchen {no…not my kitchen, the kitchen at our local Chinese restaurant}.  I have been trying to save money {yuck!} but visions of little lightly breaded ever so tasty sweet and sour chickens were dancing in my head and wouldn’t stop….they wouldn’t….I tried everything but they just kept taunting me so I thought I better figure out a way to make one of my favorites at home.  I found a recipe on pinterest for Crockpot Orange Chicken via The Pursuit of Happiness and followed Lisa’s recipe  for the chicken but made a sweet and sour sauce instead of the orange sauce.  This was a definite recipe winner and has been requested again by my guys….and….yes, it is even good the next day ~ now I just need to buy some takeout boxes, slap this baby in a few and pretend they are from my favorite restaurant.


Sweet and Sour Slow Cooker Chicken

Prep Time: 30 minutes

Cook Time: 3 hours

Total Time: 3 hours, 30 minutes

Yield: 8


  • 8 boneless chicken breasts, chopped into small chunks {I brined mine first}
  • 2/3 cup flour
  • vegetable oil
  • 1 tablespoon salt
  • Sweet and Sour Sauce
  • 2/3 cup vinegar
  • 1/2 cup brown sugar
  • 2 tablespoons ketchup
  • 2 teaspoons soy sauce
  • 4 teaspoons cornstarch
  • 3 tablespoons water


  1. Mix all sauce ingredients in a bowl and set aside.
  2. Place the flour in a medium-sized bowl and dredge the chicken in the flour coating evenly. Shake off excess flour.
  3. Add a small amount of vegetable oil in a skillet and brown the flour-covered chicken.
  4. After the chicken is browned place the pieces in your slow cooker.
  5. Cover the chicken with your sauce and stir gently.
  6. Cook on low for 5 to 6 hours or high for 2 to 3 hours.


You can halve this recipe to serve 4. I always double recipes since my family is bigger and this easily serves 8. We had enough leftover for lunch the next day.

I served this with white rice but you could also serve it with fried rice.


I’d love to know if you’ve adapted any meals from your favorite restaurants into at-home meals.


linking to


 I’m sharing my idea on The Celebration Shoppe’s What I Made Wednesday link party!

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  1. 3

    Nancy says

    Years ago when chinese food was all th rage starting in he 60’s/70’s, when you ordered sweet & sour (almost always pork)… it was prepared with onion,carrot, green pepper and chunks of pickle… source of the sour
    … and pineapple. I loved it that way, of course it became Americanized and cheaper to omit the veggies and fruit so today all you get is the meat. When I make mine at home I add all of the goodies it used to have and I also like extra sauce so I usually increase the recipe.

    • 4

      mb says

      Thanks for letting me know how you make it! I will have to try it with the onion and carrot ~ not sure my guys would eat it with the other ingredients but I might just give it a shot!

  2. 7


    This recipe looks so good, I will be saving/pinning it :) Thanks for sharing!
    Hopping over to you from Homestead Simples Wednesday Link Up, have a great week :)
    Kate´s last blog post ..Cool

  3. 13

    Kathy Penney says

    Pinning it and making it! One of my husband’s and my favorite dishes in the crockpot- yay! Kathy Penney @ Pinner Takes All

    • 18

      mb says

      Thanks, Jaye! I think I may make this again this weekend. The family has been requesting it. : ) Thanks for stopping by.

  4. 28


    I just pinned this! We love chinese, and I love slow cooker recipes! I’d like to feature this on Thursday, but I need a photo and can’t copy or save yours. Could you email me one at dancers4life{at}gmail{dot}com?
    Thanks for sharing at Shine on Fridays!
    Amy @ One Artsy Mama
    amy´s last blog post ..Faith Hope Love Canvases

  5. 30

    CeeJay says

    Okay, what do you do with the tablespoon of salt? Photo looks good and I’m looking forward to trying it.

    • 31

      mb says

      Hi CeeJay ~ I’m so sorry for not explaining that….mix the flour and salt together ~ this is what you dredge your chicken in.

  6. 32

    Jenny O'Connor says

    I made this today as a half batch. I loved the tangy sauce but had to double the sauce & add some extra corn starch to get the desired amount of it.

    • 33


      I’m glad you liked it ~ sometimes recipes do take a little tweaking. I’ve made the same exact recipe (not this one but others) under different weather conditions and had to add water, etc., to get the desired results. Thanks for stopping by and taking the time to comment!

  7. 36

    Lisa says

    I made this last night and it was wonderful! I used thighs instead of breasts and I had a lot so I doubled the sauce recipe. It turned out great! Will definitely make again. Thanks for the recipe Mary Beth.