Today’s recipe is perfect for a busy day – CROCK POT SWEET & SOUR CHICKEN!
CROCK POT SWEET AND SOUR CHICKEN (4 INGREDIENTS)
This tasty slow cooker chicken recipe is perfect meal for a busy day, with only four ingredients and little prep, a warm delicious dinner will be waiting!
WHAT YOU NEED TO MAKE CROCK POT SWEET & SOUR CHICKEN
chicken breasts, apricot preserves, chili sauce and crushed pineapple
HOW TO MAKE CROCK POT SWEET & SOUR CHICKEN
Spray crock pot with non-stick cooking spray. Place chicken in a single layer in bottom of crock pot/slow cooker. Mix the remaining ingredients (apricot preserves, chili sauce and pineapple), pour over chicken. Cook on high for 3 to 4 hours, or on low for 6 to 8 hours.
When ready, serve over rice with your favorite veggies like broccoli. Great topped with a few dashes of sesame seeds.
**This slow cooker dish is on the sweet side so if you are not a fan of sweet dishes, this may not be for you.**
*Original share, December 2014. Post updated, May 2021
Crock Pot Sweet and Sour Chicken – 4 Ingredients
Ingredients
- 2 to 2 1/2 pounds chicken breast, boneless, skinless – cut into 1 inch bite size pieces
- 1 cup apricot preserves
- 1/2 cup chili sauce
- 1/2 cup crushed pineapple, or chunk size chopped smaller (liquid drained)
- salt & pepper to taste
Spray crock pot with non-stick cooking spray. Place chicken in a single layer in bottom of crock pot. Mix the remaining ingredients (apricot preserves, chili sauce and pineapple), pour over chicken. Cook on high for 3 to 4 hours, or on low for 6 to 8 hours.
Each crock-pot cooks differently, so cooking times may vary, adjust accordingly so you do not over cook or under cook.
Serve over rice and with your favorite vegetable, like broccoli. Enjoy!
Note: Fresh chicken breasts are best. Frozen chicken breasts are often filled with a lot of liquid.
Tips:
- If your sauce is thin, you can add cornstarch to thicken it up. In a small bowl mix 1 1/2 Tablespoons of Cornstarch with 1 1/2 Tablespoons water, mix well until there are no lumps. Add the cornstarch 30 minutes before chicken is ready to serve, blending well – continue to cook for 30 minutes.
- For more kick, you can add a little crushed red pepper flakes or ground cayenne pepper. Peppers (green, red, yellow) and onion are a great addition. Sesame seeds are great sprinkled on top.
Thanks for stopping by!
Cheers!
Cathy
As a mother of a child with an eating disorder, I can’t thank you enough for not printing that information!!! The obsession we have with that is a huge problem.
Grace
Can I use pork?
Milly Douthit
I’m sorry but this was a waste of good chicken.
Liz Opel
I used to make something very similar to this “back in the day” with boneless chicken breasts, catqlina dressing, a packet of french onion dip mix and a jar of apricot jam. I cooked it in the oven all mixed together however, I am really looking forward to your recipe! 🙂
Michèle Moore
How can I make this if I don’t have a crockpot?
Debbie S
My slow cooker is ALWAYS spot on with cooking time on low. This recipe proved the only exception ever. On low for 8 hours, the sauce was one hard glob on top of the chicken. The bite sized chicken pieces were totally dried out and tasted like jerky. Decent flavor but otherwise, a chewy mess. If I were writing this recipe, I would suggest slow cooking the chicken breasts whole in the sauce mixture, checking them after 6 hours on low and cooking longer if needed. Otherwise, I would shred the chicken and serve over rice with the sauce.
Anna
I mean it does say 6 to 8 hours. Not just go straight to 8 hours. That and also says all crackpots don’t cook the same. She covered her bases.
Pam Treser
Would love to make this but I have a ninja Insta pot/air fryer. Could I make this in my Insta pot ? And how long would I have to cook it ?
Michael
Just look up how to convert from slow cooker recipes to instant pot.
Martha Gilreath
I would like to do this with SHRIMP and maybe SCALLOPS, rather than the chicken, Any differences in preparation and cooking time? Thank you
Robin A Wexler
Can you substitute chicken breast for boneless, skinless chicken thighs?
Mary Neumann
You sure can, Robin!
Kathryn Le Veque
HUGE hit for my husband. He’s a health nut. No oils used in cooking the chicken, so he was way on board from the beginning. Great flavor, hearty dish. Smells wonderful when it’s cooking. So easy!
Janewtillotson
Yummy
Peggyroberts0208@gmail.com @ gmail .come
Can you substitute something else for the apricot perseves
Stepahnie Youngblood
I have used orange marmalade. I typically don’t keep apricot preserves in my pantry.
Coleen Agvent
Any info on nutritional values for this recipe ?
Mary Neumann
H Coleen – I don’t provide nutritional information, Here is a well written reason why, from a from a fellow food blogger over at Southern Bite: https://southernbite.com/heres-why-i-dont-post-nutritional-information-with-my-recipes/