Slow Cooker Sweet and Tangy Chicken Recipes
Juicy slow-cooked chicken in a bright, sweet-and-tangy sauce with a gentle kick. Minimal prep and weeknight easy.
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Servings:
Ingredients
Main Ingredients
- 2.25 lb boneless skinless chicken thighs
- 1 cup ketchup
- 0.5 cup packed brown sugar
- 0.25 cup apple cider vinegar
- 0.25 cup low-sodium soy sauce
- 0.5 cup low-sodium chicken broth
- 0.25 cup pineapple juice optional, adds brightness
- 1.5 tsp minced garlic
- 1 tsp fresh grated ginger optional but tasty
- 0.5 tsp red pepper flakes use less for mild
- 1 cup sliced yellow onion
- 0.5 tsp kosher salt plus more to taste
- 0.5 tsp black pepper
- 1.5 tbsp cornstarch for thickening
- 2 tbsp cold water for slurry
- 2 tbsp sliced green onions for serving
- 1 tsp toasted sesame seeds optional garnish
Instructions
Preparation Steps
- Whisk ketchup, brown sugar, soy sauce, vinegar, broth, pineapple juice, garlic, ginger, and red pepper flakes.
- Season chicken with salt and pepper. Spread onions in the slow cooker and place chicken on top.
- Pour the sauce over the chicken. Cover and cook on LOW for 5 hours, or HIGH for 2.5–3 hours.
- Stir cornstarch with cold water. Switch to HIGH, stir the slurry into the sauce, and cook 10–15 minutes until thick.
- Serve the chicken with sauce over rice. Garnish with green onions and sesame seeds.
Notes
Swap chicken thighs for breasts if you prefer leaner meat; reduce cook time by about 30 minutes. For extra tang, add 1–2 tsp more cider vinegar at the end. Leftovers keep 4 days refrigerated and reheat well; thin with a splash of broth if needed.
This recipe is an original creation inspired by classic Slow Cooker Sweet and Tangy Chicken Recipes flavors. All ingredient ratios and instructions are independently developed.