Sweet and sour chicken

Delight the family with this sweet and sour chicken packed with vegetables and pineapple chunks for a hearty slow-cooked dinner.

  • 4 hrs 30 mins preparation
  • Serves 4
  • Print


  • 1 tablespoon vegetable oil
  • 4 chicken lovely legs (520g)
  • 4 skinless chicken thigh cutlets (800g)
  • 2 medium red onions (340g), cut into wedges
  • ½ cup (125ml) japanese soy sauce
  • ½ cup (130g) bottled tomato passata sauce (passata)
  • ½ cup (80ml) pineapple juice
  • 2 tablespoons firmly packed light brown sugar
  • 2 tablespoons white vinegar
  • 1 fresh long red chilli, chopped finely
  • 2 cloves garlic, crushed
  • 1 large red capsicum (bell pepper) (350g), chopped coarsely
  • 1 large green capsicum (bell pepper) (350g), chopped coarsely
  • 225 grams canned pineapple pieces in juice
  • 2 tablespoons cornflour
  • 2 tablespoons water
  • 2 green onions, shredded finely


  • 1
    Heat oil in large frying pan; cook chicken, in batches, until browned. Transfer to 4.5-litre (18-cup) slow cooker. Add red onion, sauces, juice, sugar, vinegar, chilli, garlic, capsicum and undrained pineapple. Cook, covered, on low, 4 hours.
  • 2
    Blend cornflour with the water in small bowl until smooth. Add cornflour mixture to cooker. Cook, uncovered, on high, about 5 minutes or until thickened. Season to taste.
  • 3
    Serve sprinkled with shredded green onion.


Use whatever cuts of chicken you like – choose cuts on the bones for a moist result. Lovely legs are trimmed, skinless chicken drumsticks, available from supermarkets. Suitable to freeze at the end of step 2. Pack into freezer-proof containers, leaving 2.5cm (1-inch) space to allow for expansion. Seal, label and freeze for up to 3 months. Sprinkle with green onion after reheating.

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