This slow cooker sweet and sour chicken recipe combines tender chicken, vibrant vegetables, and a tangy-sweet sauce for a delicious, family-friendly meal. Perfect for busy weeknights!
David found the recipe when having a look on the Olive magazine website. We'd been trying to decide what to have for an evening meal one weekend and I think we had pretty much everything already to be able to make it. The option to cook it in the slow cooker also really appealed, so that's how we made it.
I'm not an overly huge fan of sweet and sour dishes as I tend to find them too sweet, however, the balance of this recipe is perfect. I think the addition of the tablespoon of soy sauce at the very end gives it the salty hit it needs.
This is definitely a recipe that will be made again and again!
If you click into the link for the original recipe, above, you'll see this recipe is originally adapted from Dean Edwards recipe book, Cook Slow: Light and Healthy. He says, "you can control the fat and sugar in this recipe, and it will taste fresher than any takeaway version. I love a good fakeaway. This dish is easy to cook at home and the bonus is that you know exactly what’s going into your food.”
Tips
- David can’t remember which TV chef he saw doing it, but they leave the skin on fresh root ginger…it gives extra warmth, so that’s what we do. It still grates easily.
- Vegetarian option - replace the chicken with tofu or jackfruit.
- Low-sugar option - use sugar-free ketchup and reduce the added sugar in the sauce.
- Spices - add chilli flakes for extra heat, or garnish with a drizzle of sriracha when serving.
- Leftover ideas - fill tacos or wraps, or mix it with noodles and stir-fried vegetables for a quick lo mein.
- This slow cooker sweet and sour chicken recipe can be cooked in a slow cooker or on the hob. Instructions for both are provided.
Featured Comment
"Made sweet and sour chicken last night loved it, like David I saw a chef say no need to skin the ginger."
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FREQUENTLY ASKED QUESTIONS
Yes - but thaw the chicken completely before adding it to the slow cooker. This ensures even cooking and prevents excess water from diluting the sauce.
Yes - but add the pre-cooked chicken during the last hour of cooking to prevent it from becoming dry.
Yes - you can cook it on high for 3 to 4 hours instead of on low for 5 to 6 hours. Be sure to check the chicken's doneness with a meat thermometer (it will be cooked when it's reached 74C).
Yes - this recipe is good for meal prep and can be made the day before. Keep it in an airtight container in the fridge and reheat it on the hob.
Serve it with steamed rice, fried rice, or noodles. For a low-carb option, pair it with cauliflower rice or a fresh green salad.
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How to make this Slow Cooker Sweet and Sour Chicken
Ingredients
- 1 to 2 tbsp olive oil
- 500g skinless boneless chicken thighs
- 1 red onion, chopped
- 3 cloves garlic, crushed
- thumb-sized piece ginger, finely grated (see Tips)
- 1 red chilli, deseeded and finely chopped
- 200ml chicken stock (if using the slow cooker), or 400ml, just boiled (if cooking on the hob)
- 30g soft light brown sugar
- 4 tbsp tomato ketchup
- 2 tbsp apple cider vinegar
- 2 peppers (any colours), deseeded and sliced
- 1 tsp cornflour
- 1 tbsp cold water
- 1 tbsp soy sauce
- 1 large spring onion, sliced, to garnish (optional)
Slow Cooker Instructions
- Heat the oil in a heavy-based casserole or large frying pan over a medium heat. Cook the whole chicken thighs for 4 minutes, turning halfway through, until golden on both sides.
- Transfer the chicken to the slow cooker, along with the onion, garlic, ginger, chilli, 200ml of stock, sugar, ketchup and vinegar. Put on the lid and cook on low for 5 hours. Add the peppers and cook for a further 30 minutes.
- Whisk together the cornflour and 1 tbsp of water in a small bowl, then add to the slow cooker, stirring until thickened. The chicken will be super tender and will break up as you stir. Just before serving, add the soy sauce, to taste, then garnish with the spring onion, if using.
- Enjoy with some rice, prawn crackers and sweet chilli sauce…yum!
On the Hob Instructions
- Cut the chicken thighs into bite-sized pieces, then heat the oil in a heavy-based casserole over a medium heat. Cook the chicken for 4 minutes, until golden all over.
- Add the onion, peppers, garlic, ginger and chilli, and cook for 1 to 2 minutes. Add the stock, sugar, ketchup and vinegar, then give it a good stir. Put a lid on, reduce the heat to low and cook for 45 minutes
- Whisk together the cornflour and 1 tbsp of water in a small bowl, then add to the pan, stirring until thickened. Just before serving, add the soy sauce, to taste, then garnish with the spring onion, if using.
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Slow Cooker Sweet and Sour Chicken
Ingredients
- 1 to 2 tbsp olive oil
- 500 g (1.1 lb) skinless boneless chicken thighs diced evenly
- 1 red onion chopped
- 3 cloves garlic crushed
- thumb-sized piece ginger finely grated (see Notes)
- 1 red chilli deseeded and finely chopped
- 200 ml (⅞ cups) chicken stock (if using the slow cooker) or 400ml, just-boiled (if cooking on the hob)
- 30 g (1.1 oz) soft light brown sugar
- 4 tbsp tomato ketchup
- 2 tbsp apple cider vinegar
- 2 peppers (any colours) deseeded and sliced
- 1 tsp cornflour
- 1 tbsp cold water
- 1 tbsp soy sauce
- 1 large spring onion sliced, to garnish (optional)
Instructions
Slow Cooker Instructions
- Heat the oil in a heavy-based casserole or large frying pan over a medium heat. Cook the whole chicken thighs for 4 minutes, turning halfway through, until golden on both sides.
- Transfer the chicken to the slow cooker, along with the onion, garlic, ginger, chilli, 200ml of stock, sugar, ketchup and vinegar. Put on the lid and cook on low for 5 hours. Add the peppers and cook for a further 30 minutes.
- Whisk together the cornflour and 1 tbsp of water in a small bowl, then add to the slow cooker, stirring until thickened. The chicken will be super tender and will break up as you stir. Just before serving, add the soy sauce, to taste, then garnish with the spring onion, if using.
- Enjoy with some rice, prawn crackers and sweet chilli sauce…yum!
On the Hob Instructions
- Cut the chicken thighs into bite-sized pieces, then heat the oil in a heavy-based casserole over a medium heat. Cook the chicken for 4 minutes, until golden all over.
- Add the onion, peppers, garlic, ginger and chilli, and cook for 1 to 2 minutes. Add the 400ml of stock, sugar, ketchup and vinegar, then give it a good stir. Put a lid on, reduce the heat to low and cook for 45 minutes
- Whisk together the cornflour and water in a small bowl, then add to the pan, stirring until thickened. Just before serving, add the soy sauce, to taste, then garnish with the spring onion, if using.
Notes
-
- Vegetarian option - replace the chicken with tofu or jackfruit.
- Low-sugar option - use sugar-free ketchup and reduce the added sugar in the sauce.
- Spices - add chilli flakes for extra heat, or garnish with a drizzle of sriracha when serving.
- Leftover ideas - fill tacos or wraps, or mix it with noodles and stir-fried vegetables for a quick lo mein.
- This slow cooker sweet and sour chicken recipe can be cooked in a slow cooker or on the hob. Instructions for both are provided.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Margaret Nicoll says
Made sweet and sour chicken last night loved it, like David I saw a chef say no need to skin the ginger.
David says
So glad you enjoyed it!
Lynn Fraser Evans says
Yum! Had this for tonight's dinner. Prepped at lunchtime, chucked in the crock pot then ready for tea time, perfect.
Deborah says
So glad you enjoyed it! There's a few slow-cooker recipes to try, with a new one added today.