Sweet and Sour Chicken

Ingredients:

• 1 1/2 cups baby carrots
• 6 large boneless, skinless chicken thighs (about 2 lbs)
• 1/2 tsp. red pepper flakes, crushed
• 1 1/3 cups bottled sweet and sour sauce
• 1 can (20 oz) pineapple chunks in juice, drained
• 1 bag (1 lb) frozen stir-fry peppers and onions, thawed and drained
• 6 cups hot cooked rice

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.

Servings: 6
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