Post by April B. on Mar 1, 2004 14:54:52 GMT -6
Sweet & Sour Chicken (crockpot)
1 1/2 C. baby-cut carrots
6 large boneless, skinless chicken thighs (about 2 lbs.)
1/2 tsp. crushed red pepper flakes
1 1/3 C. sweet & sour sauce
1 (20 oz.) can pineapple chunks in juice, drained
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 crockpot. 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.
1 1/2 C. baby-cut carrots
6 large boneless, skinless chicken thighs (about 2 lbs.)
1/2 tsp. crushed red pepper flakes
1 1/3 C. sweet & sour sauce
1 (20 oz.) can pineapple chunks in juice, drained
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 crockpot. 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.
