Sweet-And-Sour Chicken - cooking recipe

Ingredients

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

Preparation

Place carrots in 3 1/2 to 4-quart slow cooker. Top with chicken; sprinkle with red pepper. Cover and cook on low heat setting 6 to 7 hours or until juice of chicken is no longer pink when center of thickest pieces are cut. Drain and discard liquid from slow cooker. Top with pineapple and bell pepper mixture. Cover and cook on high heat setting 45 to 60 minutes or until vegetables are tender. Serve with rice. Makes 6 servings.