This super simple Kansas City Sue’s slow cooker chicken is basically a sweet and sour slow cooker shredded chicken. So simple. So tasty.

While I managed to use my slow cooker plenty over the summer, I’ve now officially kicked into Slow Cooker High Gear thanks to the cooler weather and fall leaves changing.

This is great news for me because the slow cooker fantastically simplifies my life.

Shredded chicken on a bed of white rice.

This particular recipe, sent to me by Tammy* is slow cooker perfection.

The tender, juicy chicken soaks up all the flavors of the sweet and tangy sauce and it requires, oh, maybe five minutes of prep work.

I like to think of this as a sweet and sour slow cooker shredded chicken. But I happen to like the original name better, even though I have no idea who Sue is and why this recipe is tied to Kansas City.

What To Serve With This:

I served it over brown rice with a green salad and steamed peas on the side. Simplicity and deliciousness at it’s best.

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Kansas City Sue’s Chicken

4.53 stars (34 ratings)


  • 4-6 boneless skinless chicken breasts
  • 2 tablespoons butter or olive oil
  • ¼ cup ketchup
  • ½ cup apple cider vinegar
  • ½ cup granulated sugar
  • 1 medium onion, diced
  • 1 tablespoon soy sauce
  • ½ teaspoon dry mustard
  • 1 cup low-sodium beef broth


  • In a large skillet, heat the butter/olive oil. Season the chicken breasts with salt and pepper and cook them for 1-2 minutes on each side, until nicely browned but not cooked all the way through.
  • Remove the chicken to the slow cooker. In a large bowl, combine all the other ingredients. Whisk well. Pour the sauce over the chicken.
  • Cover the crockpot and cook on low for 6 hours. Serve with rice or noodles.


Serving: the chicken cooks up with quite a lot of juicy sauce. I prefer lightly draining the sauce and serving it on the side so that it isn’t so “soupy” as we are dishing it up over our rice. Serve it as you please!
Serving: 1 Serving, Calories: 215kcal, Carbohydrates: 22g, Protein: 17g, Fat: 6g, Saturated Fat: 3g, Cholesterol: 58mg, Sodium: 455mg, Fiber: 1g, Sugar: 20g

Recipe Source: adapted slightly from Tammy, a reader