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Slow Cooker Sweet and Sour Chicken


This slow cooker sweet and sour chicken is a mish mash of a few different recipes and what I had in my pantry. The result was perfection. It was one of those times that you throw some stuff in a pot and hope for the best. The end result was much better than I was expecting. I love shredded chicken because you can do so many things with it. Eat it over some rice with a side of veggies, add some to a salad, add some slaw and a few dashes of hot sauce and it is like a pulled chicken sandwich. So many possibilities.

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Slow Cooker Sweet and Sour Chicken 1 Picture


  • 6 chicken breasts
  • 2 Tablespoons olive oil
  • 1/4 cup chili sauce
  • 1/2 cup apple cider vinegar
  • 1/2 cup brown sugar
  • 1 14 ounce can petite diced tomatoes, undrained
  • 1/4 teaspoon crushed red pepper flakes
  • 1 Tablespoon soy sauce
  • 1 Tablespoon Dijon mustard
  • 1 teaspoon pepper
  • 2 teaspoons salt
  • 2 teaspoons pepper


Servings 6
Adapted from


Step 1

1. Preheat a large skillet over medium-high heat, add olive oil. Season chicken breasts with 1 teaspoon salt and 1 teaspoon pepper. Add to the skillet and brown the chicken on both sides for 2 minutes.

2. Add the browned chicken into the slow cooker.

3. Whisk together chili sauce, apple cider vinegar, brown sugar, tomatoes, red pepper flakes, soy sauce, Dijon mustard. Season with 1 teaspoon salt and 1 teaspoon pepper.

4. Pour sauce over chicken.

5. Cover and cook on LOW for 6 hours.

6. Shred chicken with fork and serve.


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