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Title: Slow-Cooker Sweet & Sour Chicken
Categories: Poultry, Fruits, Herbs, Vegetables, Rice
Yield: 5 servings

1 1/4 lb Boned, skinned chicken; in
- 1" strips
1 tb Oil
Salt & pepper
8 oz Pineapple chunks
8 oz Sliced water chestnuts;
- drained
2 md Carrots; sliced
2 tb Soy sauce
4 ts Cornstarch
1 c Sweet & sour sauce
1/4 c Water
1 1/2 ts Ground ginger
3 Green onions; in 1" pieces
1 1/2 c Fresh or frozen snow peas
Hot cooked rice

In a large skillet, saute chicken in oil for 4-5
minutes; drain. Sprinkle with salt and pepper. Drain
pineapple, reserving juice; set pineapple aside. In a
5-qt. slow cooker, combine the chicken, water chestnuts,
carrots, soy sauce and pineapple juice. Cover and cook
on low for 3 hours or until chicken juices run clear.

In a small bowl, combine the cornstarch, sweet-and-sour
sauce, water and ginger until smooth. Stir into the slow
cooker. Add onions and reserved pineapple; cover and
cook on high for 15 minutes or until thickened. Add
peas; cook 5 minutes longer. Serve with rice.

Dorothy Hess, Hartwell, Georgia

Makes: 5 servings

RECIPE FROM: https://www.tasteofhome.com

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