Easy Slow Cooker Sweet and Sour Chicken

One of our favorite dishes is a baked sweet and sour chicken.  It’s delicious but VERY labor-intensive – the chicken is dipped into cornstarch and then egg, then fried until golden and finally put into the oven with sauce for an hour (where it’s stirred every 15 minutes).  My fingers usually end up crusted with so much egg and cornstarch that I have to stop halfway through to wash them… and it gets under my finger nails.  Super gross.  I usually only go to the trouble every few months.

Yesterday, I tried something new to streamline the process, and it totally worked!

I simply shook the chicken bits in a Ziploc bag with some flour (whole wheat, because that totally cancels out all the sugar in this recipe, don’t you know?), dumped it into a bit of hot oil, fried until the outside was seared and popped it into my trusty crockpot with some sauce!  It came out a bit more watery than the oven method, but that may be because I only used two chicken breasts rather than the usual four.

Try it and let me know what you think!

Easy Slow Cooker Sweet and Sour Chicken


  • 2 – 4 boneless chicken breasts, cut into bite-sized pieces
  • 1 tablespoon cooking oil
  • 1/3 cup flour
  • 2/3 cup sugar
  • 1/2 cup distilled white vinegar
  • 4 tablespoons ketsup
  • 1 tablespoon soy sauce
  • 1 teaspoon garlic salt


  1. Whisk together the sugar, vinegar, ketsup, soy sauce and garlic salt in a medium-sized bowl until well combined.  Put aside.
  2. Heat the oil in a frying pan over medium-high heat.
  3. Meanwhile, put flour into a 1-gallon storage bag.  Add the chicken bits and shake until well-coated. Remove the chicken to a plate and discard any leftover flour.
  4. Fry the chicken in the pre-heated oil until the outside is lightly browned but the chicken is not cooked through, about 3-5 minutes.
  5. Place the chicken into the bottom of the crockpot and pour the sauce over the top.  Stir briefly and cook on low heat for 4-6 hours or high heat for 2 hours.  If desired, before serving, add a little cornstarch and stir until thickened.
  6. Serve over cooked rice.