Cover and cook on low 6 to 7 hours, until juice of chicken is no longer pink when center of thickest pieces are cut.
Remove chicken and carrots from cooker; drain and discard liquid from cooker. Return chicken and carrots to cooker. Cover with sweet and sour sauce; top with pinapple and stir-fry vegetables. Cover and cook on high 45 to 60 minutes, until carrots are tender. Serve with rice.
Time to Prepare: Prep: 10 min Cook: 6-7 hrs low, 45-60 mins on high to finish
Submitted By: Marianne
Original Source: Woman's Day Slow Cooking Magazine