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Slow Cooker Shanghai Chicken

Get the takeaway off speed dial and get out the slow cooker. Whip up this winner of a chicken dinner – fork-tender, slow cooker Shanghai chicken with that delectable fusion of sweet and sour. This is one mouth-watering main.

Slow Cooker Sweet & Sour Chicken Stew 2


  • 300g skinless, boneless chicken breasts, cut into one inch pieces
  • 115ml chicken stock
  • 112g light brown sugar
  • 112g granulated sugar
  • 75ml white vinegar
  • 3 tbsp lemon juice
  • 3 tbsp soy sauce
  • 3 tbsp tomato purée
  • ½ tsp garlic powder
  • ½ tsp ground ginger
  • ¼ tsp freshly ground black pepper
  • 1 tsp hot chilli sauce
  • 75ml chicken stock
  • 40g cornflour
  • 130g fresh pineapple, diced
  • ¼ of an onion, cut into one inch pieces
  • ½ green bell pepper, cut into one inch pieces
  • 350g aubergines, cut into two inch pieces
  • 200g green beans, cut into one inch pieces
  • 2 carrots, cut into thin strips



  1. Place the chicken in the slow cooker
  2. In a mixing bowl, combine the 115ml chicken stock, brown sugar, granulated sugar, vinegar, lemon juice, soy sauce, tomato purée, garlic powder, ginger, black pepper and chilli sauce. Mix thoroughly
  3. Pour the mixture over chicken, covering completely
  4. Cover and cook on low for 7 hours
  5. Whisk together 75ml chicken stock and cornflour in a mixing bowl, then gently stir into the chicken mix in the slow cooker
  6. Add in the pineapple, onion, bell pepper, aubergine, green beans and carrots
  7. Cover slow cooker and cook on low for a further 30 minutes


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