Slow Cooker Sweet And Sour Chicken

  • 10MINS
  • 15MINS
  • 307KCAL

This slimming friendly Slow Cooker Sweet and Sour Chicken tastes so good you'd think it came from the takeaway!

Easy Peasy Slow Cooker Sweet And Sour Chicken pinchofnom.com
4

NutritionPer Serving

  • Calories307
  • Carbs15g
  • Protein33g
  • Fat13g
  • Saturates4g
  • Sugars6g

For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!

It’s no secret that we love a good takeaway, but traditional takeaway dishes have been off the menu since we started on our slimming journey.  Our Slow Cooker Sweet and Sour Chicken is so low on calories and Points that you can even enjoy it if you’re counting calories or following a plan like Weight Watchers.

You can use any slow cooker to make this recipe, but we’ve cooked ours in the Instant Pot which is one of our favourite kitchen gadgets.  If you’re short on time, you can even use the pressure cooker function on the Instant Pot to cook this Slow Cooker Sweet and Sour Chicken in just 15 minutes!

We think that our Slow Cooker Sweet and Sour Chicken tastes just as good as one from the takeaway and it’s so easy to make.  Best served with lots of fluffy, boiled rice and veg!

What diets is this Slow Cooker Sweet and Sour Chicken suitable for?

This Slow Cooker Sweet and Sour Chicken recipe is suitable for dairy free diets.

It can be made gluten free as long as you swap out the following ingredients for gluten free alternatives;

  • Stock cubes
  • Fish sauce
  • Soy sauce

Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.

How Weight Watchers friendly is this Slow Cooker Sweet and Sour Chicken recipe?

  • You need to count 10 Points per portion of this Slow Cooker Sweet and Sour Chicken recipe if you’re on WW Green.
  • You need to count 10 Points per portion of this Slow Cooker Sweet and Sour Chicken recipe if you’re on WW Blue.
  • You need to count 10 Points per portion of this Slow Cooker Sweet and Sour Chicken recipe if you’re on WW Purple.

Do you need any special ingredients to make Slow Cooker Sweet and Sour Chicken?

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There is an unusual secret ingredient in this dish… Fish sauce!  Please don’t be put off by the name! If you smell it in the bottle it’ll probably repulse you, but in a dish it really is amazing.

We’ve thickened the sauce with something called Xanthan Gum. It’s a gluten free thickener and you only need the smallest of amounts – we used just 1/2 a teaspoon!! If you don’t want to use Xanthan Gum then you can use cornflour instead (about 2 tbsp) – just remember to adjust the nutritional values accordingly. 

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We’re really big fans of our Instant Pot, and have it on the counter at least 3 days a week.

Most supermarkets stock fish sauce (it’s near the soy sauce), so you should be able to get hold of it. If you can’t find it, then you can always grab it from Amazon.

 

You can find Xanthan gum in the free from aisle of your local supermarket but it can be a little pricy. We like to buy tubs of it from Amazon.

How many calories are in this Slow Cooker Sweet and Sour Chicken?

There are 307 calories per portion in this Slow Cooker Sweet and Sour Chicken, which means it falls into our Everyday Light category. 

This Slow Cooker Sweet and Sour Chicken is perfect if you’re following a calorie controlled diet and fits well with any one of the major diet plans such as Weight Watchers. 

As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.

What could I serve with this Slow Cooker Sweet and Sour Chicken?

This Slow Cooker Sweet and Sour Chicken is the perfect Fakeaway and is great when served with lots of fluffy, boiled rice.  It also works really well when served alongside any of the following accompaniments:

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How do you know when Slow Cooker Sweet and Sour Chicken is cooked?

You need to cook this Slow Cooker Sweet and Sour Chicken until the sauce has thickened and the chicken is cooked through.

This should take around 20 minutes in the Instant Pot or 4 1/2 to 6 hours in the slow cooker.

Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.

Can you cook this Slow Cooker Sweet and Sour Chicken any other way?

Yes you can!

We’ve used the Instant Pot to cook this Slow Cooker Sweet and Sour Chicken which takes around 15 minutes.  You can also use a slow cooker if you prefer and this should take around 4-5 hours on High.

If you want to cook this dish on the hob, then check out our Sweet and Sour Chicken recipe instead!

How long can you keep Slow Cooker Sweet and Sour Chicken in the fridge?

Once you’ve put it out, ideally you should eat it within 4 hours.

If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill.  You can keep leftovers of Slow Cooker Sweet and Sour Chicken in the fridge for approximately 3 days or so.

Can I freeze Slow Cooker Sweet and Sour Chicken?

No, we wouldn’t recommend freezing this recipe.

How do I reheat Slow Cooker Sweet and Sour Chicken?

From chilled: Place in a microwave proof container with loosely fitting lid and heat for 4-7 minutes until piping hot.

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Slow Cooker Sweet And Sour Chicken

This slimming friendly Slow Cooker Sweet and Sour Chicken tastes so good you'd think it came from the takeaway!
  • Prep Time
    10 MINS
  • Cook Time
    15 MINS
  • KCals 307
  • Carbs 15G
WW Points
  • 10 Green
  • 10 Blue
  • 10 Purple

Ingredients

  • 10 chicken thighs skin removed
  • 1 large onion chopped
  • 1 tbsp garlic minced
  • 1 tsp chilli optional - we like it in ours
  • 1 tbsp ginger chopped finely
  • 5 mushrooms quartered
  • 1 large celery stick chopped
  • 1 large carrot chopped
  • 125 ml water
  • 2 chicken stock cubes
  • 1 large yellow pepper sliced
  • 1 large red pepper sliced
  • 1 large green pepper sliced
  • 1 bunch spring onions chopped
  • 4 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 2 tbsp fish sauce
  • 2 tbsp lemon juice
  • 2 tbsp granulated sweetener
  • 4 tbsp tomato puree
  • ½ tsp xanthan gum
  • ½ whole fresh pineapple cut into chunks
  • low calorie cooking spray

We use a fan assisted oven for all of our recipes. Click here for our oven temperature conversion guide.

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Instructions

Instant Pot - pressure method
  1. Remove the skin from the thighs and season well. Place the Instant Pot into Sauté mode and spray with low calorie cooking spray.
  2. In a jug - add the soy sauce, rice vinegar, fish sauce, lemon juice, sweetener, tomato puree, water and 2 chicken stock cubes and mix well. Set aside.
  3. Brown the chicken thighs in small batches in the Instant Pot, then keep them to one side.
  4. Deglaze the instant pot with some of the water, and make sure to scrape the bits of chicken off the bottom if any have stuck.
  5. Add the chopped onions, carrots, celery, mushrooms, chilli, garlic and ginger to the pot. You want to cook them until the onions begin to soften then turn the Instant Pot off.
  6. Layer the browned chicken thighs on top of the vegetables then pour the jug of sauce ingredients over the chicken.
  7. Place the pot on the Instant Pot, and set the valve to the sealing position. Press "Manual" and change the time to 15 minutes. Let the Instant Pot do it's thing.
  8. Once the Instant Pot has finished, allow 2 minutes to appear on the keep warm timer then do a quick release. Once the pressure has gone, open the lid.
  9. Remove the chicken thighs and set aside. In a jug, measure out the xanthan gum and add a few tablespoons of the sauce in the Instant Pot. Mix well until the lumps are gone and it's turned into a paste. Add this to the sauce in the pot.
  10. Place the Instant Pot into Sauté mode, add the chicken back into the pot, along with the peppers and spring onion. The sauce will start to thicken, cook for 5 minutes.
  11. Turn the Instant Pot off and stir the pineapple through. Serve immediately.
Slow cooker method
  1. Remove the skin from the thighs and season well. Mist a pan with low calorie cooking spray and heat.
  2. In a jug - add the soy sauce, rice vinegar, fish sauce, lemon juice, sweetener, tomato puree, water and 2 chicken stock cubes and mix well. Set aside.
  3. Brown the chicken thighs in small batches in the pan, then keep them to one side.
  4. Deglaze the pan with some of the water, and make sure to scrape the bits of chicken off the bottom if any have stuck, pour this into your slow cooker.
  5. Add the chopped onions, carrots, celery, mushrooms, chilli, garlic and ginger to the slow cooker and layer the browned chicken thighs on top. Pour the jug of sauce over the chicken.
  6. Place the lid on the slow cooker and cook on High for 4-5 hours.
  7. At 4 hours in, remove the chicken thighs and set aside. In a jug measure out the xanthan gum and add a few tablespoons to the sauce in the slow cooker. Mix well until the lumps are gone and it's turned into a paste. Add this to the sauce in the pot.
  8. Add the chicken back into the pot, along with the peppers and spring onion. LEAVING THE LID OFF, cook for a further 30-60 minutes.
  9. Turn the slow cooker off and stir the pineapple through. Serve immediately.

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23 comments

See what others have to say

MarieTuesday 2nd June 2020

I made this but it was so so salty and I don’t know why?

Reply

    SharonTuesday 2nd June 2020

    Hi Marie, there are several ingredients in this dish that will add to the saltiness of the dish; the fish sauce, soy sauce and the chicken stock cubes. If you are finding this too salty for your taste, try leaving out one of the stock cubes. Thanks for getting in touch.

    Reply

NatashaFriday 10th January 2020

Hi , when do you take the chicken of the thigh bone or do you get bonless?

Reply

    Holly LevellMonday 1st June 2020

    Hi Natasha, we use boneless, skinless chicken thighs for this recipe. Hope that helps!

    Reply

HayleyTuesday 24th September 2019

Hi can you do this on the job or even instead of the slow cooker or instant pot?

Reply

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