1-1/2 C. baby-cut carrots
6 large boneless, skinless chicken thighs (about
1/2 tsp. crushed red pepper flakes
1-1/3 C. sweet & sour sauce
1 (20 oz.) can pineapple chunks in juice,
1 (1 lb.) bag frozen stir-fry bell peppers and
onions, thawed and drained
6 C. hot, cooked rice
Place carrots in 3 1/2-4 quart crock pot. Top
with chicken, sprinkle with red pepper. Cover
and cook on LOW heat 6-7 hours or until juice
of chicken is no longer pink when centers of
thickest pieces are cut. Remove chicken from
cooker; drain and discard liquid from cooker.
Return chicken to cooker. Pour sweet & sour
sauce over chicken; top with pineapple and
stir-fry vegetables. Cover and cook on HIGH
for 45-60 minutes or until carrots are tender.
Serve with rice.
Makes 6 servings.
More delicious Chinese recipes are available in ChineseFoodDIY's cookbook
"Real & Healthy