Sweet and sour chilli chicken

Slow-cooker sweet and sour chicken

  • serves 4
  • Easy

Make this popular dish your next Friday night fakeaway, with extra instructions to make the recipe using a slow cooker


Try this healthy slow cooker sweet and sour chicken, then check out our healthy slow cooker chicken curry, healthy chilli and more healthy slow cooker recipes.

This slow-cooker sweet and sour chicken recipe is adapted from Cook Slow: Light and Healthy by Dean Edwards. You can control the fat and sugar in this recipe, and it will taste fresher than any takeaway version. Dean says,”I love a good fakeaway. This dish is easy to cook at home and the bonus is that you know exactly what’s going into your food.”

Slow cooker instructions

Follow step 1 as below, then transfer the chicken to a slow cooker, along with the onion, garlic, ginger, chilli, 200ml of stock, sugar, ketchup and vinegar. Put on the lid and cook on the low setting for 6 hours. Add the peppers and cook for a further 30 minutes, then follow step 3 as above.



  • olive oil 1-2 tbsp
  • skinless chicken thigh fillets 500g, diced
  • red onion 1, diced
  • red pepper 1, sliced
  • green pepper 1, sliced
  • garlic 3 cloves, crushed
  • ginger a thumb-sized piece, finely grated
  • red chill 1, deseeded and finely chopped
  • chicken stock 400ml, just-boiled if cooking on the hob (or 200ml if using the slow cooker)
  • soft light brown sugar 30g
  • tomato ketchup 4 tbsp
  • apple cider vinegar 2 tbsp
  • cornflour 1 tsp
  • soy sauce 1 tbsp
  • spring onion 1, sliced (optional)


  • Step 1

    Heat the oil in a heavy-based casserole over a medium heat. Cook the chicken for 4 minutes or until golden.

  • Step 2

    Add the onion, peppers, garlic, ginger and chilli, and cook for 1-2 minutes. Add the stock, sugar, ketchup and vinegar, then give it a good stir. Put a lid on, reduce the heat to low and cook for 45 minutes

  • Step 3

    Whisk together the cornflour and 1 tbsp of water in a small bowl, then add to the pan, stirring until thickened. Just before serving, add the soy sauce to taste, then sprinkle over the spring onions, if using.

Recipe adapted from Cook Slow: Light and Healthy by Dean Edwards (£16.99, Hamlyn). Photographs by Kris Kirkham.

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Nutritional Information

  • Kcals 283
  • Fat 9.4g
  • Saturates 1.9g
  • Carbs 18.6g
  • Sugars 16g
  • Fibre 2.4g
  • Protein 29.8g
  • Salt 1.7g