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Sweet & Sour Crock-Pot Chicken ~ Gluten-free option

Sweet & Sour Crock-Pot Chicken is one of those easy to prepare dinners that everybody will like and is healthy too.

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Serve this dish over plain rice or try my Vegetable Fried Rice, which is shown here, and the recipe is given below.

If you prefer more sauce, double up the sauce ingredients. Or let’s say you like it more “meaty” just double up the chicken.

To make sweet & sour chicken gluten-free or soy-free:
Use a gluten-free soy sauce, Bragg’s Liquid Aminos, or Coconut Aminos.

To Make Sweet & Sour Crock-Pot Chicken You Will Need These Ingredients:           
  • Chicken breasts
  • Apple juice ~ orange or grape juice for Low FODMAP
  • Brown sugar
  • Apple cider vinegar
  • Ground ginger
  • Crushed red pepper
  • Minced garlic ~ Low FODMAP substitute if needed
  • Soy sauce (gluten-free if needed) Bragg’s Aminos for soy-free
  • Hot water
  • Ketchup ~ Fody or Portland Ketchup if needed
  • Cornstarch ~ tapioca or arrowroot for corn-free

Serve over your choice of rice. Vegetable Fried Rice really makes it a complete dish though.

chicken and vegetable fried rice
To Make Chicken & Vegetable Fried Rice You Will Need:
  • Oil
  • Broccoli
  • Carrots
  • Red, yellow, or orange bell pepper
  • Frozen peas
  • Onion or green onions thinly sliced ~ green onion tops only for Low FODMAP
  • Ground ginger
  • Minced garlic ~ Low FODMAP garlic substitute if needed
  • Brown rice
  • Soy sauce (gluten-free if needed) Bragg’s Aminos for soy-free
  • Chicken breasts
  • Eggs ~ omit for egg-free


sweet & sour chicken over fried rice, gluten-free and low fodmap


Sweet & Sour Crock-Pot Chicken

A family favorite tangy chicken dinner served with fried rice.
Course: Main Course
Cuisine: American, Chinese
Keyword: allergy-friendly, dairy-free, gluten-free, Low FODMAP, sweet and sour chicken
Servings: 5 Servings
Author: Mary


  • 4 -5 chicken breasts cubed
  • 1 cup apple juice ~ grape or orange for Low FOMAP
  • 1 1/4 cup brown sugar
  • 1/4 cup apple cider vinegar
  • 1 tsp ground ginger
  • 1 Tbsp crushed red pepper
  • 2 1/2 tsp minced garlic ~ substitute with Low FODMAP garlic replacement
  • 1 1/3 cups soy sauce gluten-free if needed Bragg’s Aminos for soy-free
  • 1 cup hot water
  • 1/2 cup ketchup ~ Low FODMAP or Portland Ketchup
  • 1/4 rounded cup of cornstarch ~ substitute with arrowroot or tapioca for corn-free


  • In a large skillet cook chicken for about 7-10 minutes. I cover it for the first few minutes to speed up cooking time. No oil needed.
  • Mix all other ingredients in crock-pot.
  • Add cooked chicken and stir well.
  • Cover and cook on high for 2 hours.
  • Reduce to low for 4-5 hours, or until ready to serve. Or cook on low for 7-8 hours.
  • Serve over your choice of rice. Vegetable Fried Rice really makes it a complete dish though.


I omit the chicken when serving vegetable fried rice with sweet & sour chicken.

Chicken & Vegetable Fried Rice

Easy colorful side dish loaded with veggies with gluten and egg-free options.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course, Side Dish
Cuisine: Chinese
Keyword: 30 minute recipe, fried rice, healthy fried rice, side dish, vegetables
Servings: 5 Servings
Calories: 337kcal
Author: Mary


  • 1-2 Tbsp oil
  • 1 cup finely diced broccoli
  • 1 cup finely diced carrots
  • 1 cup finely diced red yellow, or orange bell pepper
  • 1 cup peas frozen
  • 1 cup finely diced onion or green onions thinly sliced Green onion tops only for Low FODMAP
  • 1 1/2 tsp ground ginger
  • 2 tsp minced garlic ~ Low FODMAP garlic replacement if needed
  • 4 cups cooked brown rice cooled
  • 1/4 cup soy sauce gluten-free if needed Bragg’s Aminos for soy-free
  • 1 cup chopped cooked chicken breasts
  • 2 eggs lightly beaten (omit for egg-free)


  • Heat oil or broth in a large skillet over medium-high heat. Add all vegetables except peas. Saute 3-5 minutes.
  • Add peas, ginger, and garlic. Cook another minute or so.
  • Stir in brown rice and chicken to heat, about 3-5 minutes.
  • In a small skillet sprayed with a non-stick spray, scramble the 2 eggs. Stir the eggs into the rice mixture.
  • Mix in the soy sauce and serve.


Serving: 1Serving | Calories: 337kcal | Carbohydrates: 49g | Protein: 19g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 89mg | Sodium: 725mg | Potassium: 580mg | Fiber: 7g | Sugar: 5g | Vitamin A: 5839IU | Vitamin C: 72mg | Calcium: 75mg | Iron: 3mg


For another easy chicken dinner try this Teriyaki Sheet Pan Dinner, just add some rice on the side.

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