Low Calorie Slow Cooker Sweet And Sour Chicken

Low Calorie Slow Cooker Sweet and Sour Chicken is a delicious dish that combines the perfect balance of sweet and tangy flavors. Perfect for a busy weeknight or a cozy weekend dinner at home. Stovetop instructions included!

Jump to:

• Why You'll Love This Recipe
• Ingredients You'll Need
• Step-By-Step Instructions
• Expert Tips
• Variations
• Stovetop Sweet And Sour Chicken
• Storing
• Recipe FAQ's
• More Slow Cooker Recipes You'll Love
• Low Calorie Slow Cooker Sweet And Sour Chicken

Check out my Low Calorie Pulled Chicken and my Low Calorie Beef Stew for more slow cooker dinner recipes!

Low calorie slow cooker sweet and sour chicken is a popular Chinese-inspired dish that is loved for its sweet and tangy flavor profile and tender, juicy chicken.

One of the great things about this dish is that it can be made in a slow cooker, which makes it a perfect meal for busy weeknights or lazy weekends.

Why You'll Love This Recipe

• This recipe is simple and straightforward, with just a few basic steps to follow.
• The sweet and sour sauce is the star of this dish, with a perfect balance of sweetness and tanginess that pairs perfectly with the tender chunks of chicken and colorful veggies.
• Cooking this dish in a slow cooker is incredibly convenient, as you can set it and forget it.

Ingredients You'll Need

• Green Bell Pepper & Red Bell Pepper: These colorful veggies add a nice crunch and sweetness.
• Onion: Adds a savory flavor and helps to round out the dish.
• Boneless, Skinless Chicken Breast: This lean protein is the star of the dish, and is perfect for slow cooking as it becomes incredibly tender and flavorful.
• Granulated Sugar Substitute: Provides the sweetness in the sweet and sour sauce, which is essential to the dish's flavor profile.
• Orange Juice: Adds a bright citrus flavor to the dish, and also helps to balance out the sweetness of the sugar.
• Cornstarch: Used as a thickener for the sauce.
• Apple Cider Vinegar: Provides the tanginess in the sweet and sour sauce, and also helps to tenderize the chicken.
• Soy Sauce: Provides a savory umami flavor to the dish, and also adds some saltiness to balance out the sweetness of the sauce.
• Ginger Paste: Adds a warm, spicy flavor to the dish, and is a traditional ingredient in many Asian-inspired dishes.
• Pineapple Tidbits: Chunks of juicy pineapple add a tropical sweetness.

Step-By-Step Instructions

Step 1: Add all the ingredients to the slow cooker. Stir everything together.

Step 2: Cook on low for 6-8 hours or on high for 3-4 hours. The chicken should be cooked through and tender.

Step 3: Serve the slow cooker sweet and sour chicken over rice or with your favorite side dish.

NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!

Expert Tips

• Boneless, skinless chicken breast works best for this recipe, as it's lean and cooks up tender and juicy in the slow cooker.
• Cut the chicken into even, bite-sized pieces so that they cook evenly in the slow cooker.
• Using both green and red bell peppers adds color and flavor to the dish. You can also use other types of peppers if you prefer, such as yellow or orange.
• Drain the pineapple tidbits well before adding them to the slow cooker, as excess juice can make the sauce too watery.
• If you find that the sauce is too thin, you can mix a bit more cornstarch with water and add it to the slow cooker. Be sure to stir well to prevent lumps.

Variations

• Vegetarian: Instead of chicken, use firm tofu or a mix of vegetables such as mushrooms, zucchini, carrots, and bell peppers. You can also use vegetable broth instead of chicken broth for the sauce.
• Pineapple-free: If you're not a fan of pineapple, you can omit it from the recipe and still have a delicious sweet and sour chicken.
• Instant Pot: Instead of using a slow cooker, you can use an Instant Pot to make sweet and sour chicken in a fraction of the time. Cook the chicken on the sauté mode, then add the other ingredients and pressure cook on high for 10 minutes.

Stovetop Sweet And Sour Chicken

1. Chop the green and red bell peppers, as well as the yellow onion. Cut the chicken breasts into 1-inch pieces.
2. In a bowl, whisk together the sugar substitute (Monk Fruit Sweetener or Swerve Granular), orange juice, cornstarch, apple cider vinegar, reduced-sodium soy sauce, and ginger paste to create the sauce.
3. In a large skillet or frying pan, heat a small amount of oil over medium-high heat. Add the chicken pieces and cook until they are no longer pink in the center, which should take about 5-7 minutes. Remove the cooked chicken from the skillet and set it aside.
4. In the same skillet, add a bit more oil if needed. Add the chopped bell peppers and onion. Sauté them for about 3-4 minutes until they become slightly tender.
5. Return the cooked chicken to the skillet with the sautéed vegetables. Pour the sauce mixture (from step 2) over the chicken and vegetables.
6. Add the drained pineapple tidbits to the skillet. Stir everything together to ensure that the ingredients are well coated with the sauce.
7. Reduce the heat to low and let the mixture simmer for about 5-7 minutes. This will allow the sauce to thicken and the flavors to come together.

Storing

Storing: If you have leftovers, store it in an airtight container in the refrigerator for up to 3-4 days. Reheat it in the microwave or on the stovetop until it's heated through.

Freezing: Store in the freezer for up to 2-3 months. Allow the dish to cool completely before transferring it to an airtight container or freezer bag. To reheat, thaw it in the refrigerator overnight and then reheat it in the microwave or on the stovetop.

Recipe FAQ's

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