This family-friendly dinner is just as good as takeout but made really easily in your slow cooker. We like to serve it with rice.


Recipe Summary

10 mins
4 hrs 10 mins
4 hrs 20 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Mix 2 tablespoons cornstarch, garlic powder, and ground ginger together in a small bowl. Toss chicken thighs in cornstarch mixture until they are evenly coated.

  • Heat oil in a skillet over medium-high heat. Cook chicken in the skillet until browned on all sides, 3 minutes per side. Transfer to a plate and set aside.

  • Drain juice from the can of pineapple chunks into a measuring cup. You should have approximately 3/4 cup to 1 cup of juice.

  • Mix 1/2 cup pineapple juice, chicken stock, rice vinegar, brown sugar, ketchup, and soy sauce together in a slow cooker. Add browned chicken pieces and stir to coat chicken with the sauce. Cook on Low for 3 1/2 hours.

  • Whisk remaining 2 tablespoons cornstarch with remaining 1/4 cup pineapple juice. Stir cornstarch mixture into the slow cooker. Increase the slow cooker heat to High and add pineapple chunks and chopped red bell pepper.

  • Cook on High until the sauce is bubbly and thickened and bell pepper is crisp-tender, about 30 minutes. Garnish with chopped green onion.

Nutrition Facts

297 calories; protein 20.4g; carbohydrates 31.9g; fat 9.9g; cholesterol 68.7mg; sodium 428mg. Full Nutrition

Reviews (7)

Read More Reviews
8 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
Oohrah. Perfect recipe for sweet and sour. I made two minor changes. I love the enhanced flavor of Insta Pot cooking. Instead of slow cooker Pressure cook 15 minutes on high, manual release, add pineapple and bell pepper, and 15 minutes more pressure on high. Instead of corn starch for thickening, I use about a 1/4 tsp of Xantham Gum. Easy does it. A little goes a long way. Simmer in Sauté mode for about 5 minutes stirring constantly. Read More
Rating: 3 stars
Probably not well suited for the slow cooker. The chicken fell apart. I think this would be better cooked in a skillet. Read More
Rating: 4 stars
It was really good would use Dutch oven next time because my slow cooker didn't get hot enough to thicken Read More
Rating: 5 stars
I added extra spices (5 spice powder, red pepper flakes). It turned out amazing. My boyfriend has requested I make this recipe every week and says it’s the best thing I’ve ever made! Read More
Rating: 5 stars
I added some red pepper flakes, sriracha, fresh ginger, and cooked it on top of the stove in a dutch oven, so it only took about 50 minutes. I served it over a riced cauliflower medley. It was amazing, tastes better than a chinese restaurant. My husband even likes it , he will usually not eat anything I cook. I will be making it again. Thank you for the recipe. Read More
Rating: 4 stars
Made it to the recipe. My wife, and teenage boys really liked it. It may be my crockpot, but it likely did not need the full 3-1/2 hours on low before the final 30 minutes on high. Would make again ! Read More
Rating: 5 stars
Pretty easy and very tasty. I doubled the garlic and ginger, but that was it. I'll make it again. Read More