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

Energy-efficient and reliable, a slow cooker is the must-have appliance for batch cooking. Read our tried-and-tested reviews of the best slow cookers.

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.

Sweet and sour chicken recipe


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