Gluten free slow cooker sweet and sour chicken is a perfect weeknight dinner! Full of flavor, this is a hands-off dinner everyone loves.
Back to School season has started for us and that means that suddenly I have very little time to get dinner on the table. Thankfully, my slow cooker has been earning its keep lately. This past week, I decided to make Gluten Free Slow Cooker Sweet and Sour Chicken.
I love sweet and sour chicken, when I went gluten-free I quickly realized that I wouldn’t be able to enjoy that delicious food anymore at least not take-out because of the wheat in the sauce.
Thankfully, it’s fairly simple to make at home and this was delicious too. I made the chicken and the sauce in the slow cooker, and then I simply made rice just before I was ready to serve it to top it over.
If you do make this in the slow cooker, keep in mind the chicken is going to be slow cooked, which means it’s going to be fall-off-the-bone-style chicken instead of the crispy chicken that you may be used to. I used boneless chicken thighs to make this, you can use chicken breast; however, we prefer chicken thighs.
I was able to prep this the night before, and then simply keep it in the fridge until morning. Once we were heading out the door, I put it in the slow cooker and it was ready to cook. At some point in between school and after school activities, we enjoyed this dish and even had some for lunch the next day!
I have a few more recipes that I’ve tried to similar to this included rosemary chicken and chicken teriyaki that I’ll be sharing too. I’ve found just about any recipe that we enjoy baked, works the same way in the slow cooker and it’s just easier come dinnertime.
Are you ready for a bite? It’s time to make it!
Be sure to pair it with some Gluten-Free Spring Rolls.
Enjoy!
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Gluten Free Slow Cooker Sweet and Sour Chicken Recipe
Ingredients
- 2 pounds Boneless Skinless Chicken Thighs
- 1 clove Garlic crushed
- 8 ounces Pineapple Chunks with juice
- 1 Green Pepper sliced
- 1/4 cup Sweet Onion chopped
- 3/4 cup Granulated Sugar
- 1 3/4 cups Water
- 1/2 cup Distilled White Vinegar
- 2 tablespoons Tamari Gluten Free Soy Sauce
- 1 tablespoon Ketchup
- 1/4 cup Cornstarch
- Cooked Rice
Instructions
- In a 6-quart slow cooker, spray with non-stick spray or place a liner inside.
- Place the chicken on the bottom.
- Top with the garlic, pineapple and juice, green pepper, and onion.
- In a bowl, whisk together the sugar, water, vinegar, soy sauce, and ketchup.
- Evenly pour over the chicken and veggies.
- Cover and cook on low for 8 hours.
- Carefully uncover, mix in the cornstarch.
- Cover and cook on low for another 15 minutes to thicken.
- Serve the chicken with sauce over cooked rice.