| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Crockpot, Poultry | 1 | Servings | |
INGREDIENTS
| 6 | md | Carrots; cut into 1/2" chunks |
| 1/2 | c | Finely chopped green pepper |
| 1 | sm | Onion; finely chopped |
| 3 | Split skinless chicken breasts | |
| 1/2 | ts | Salt |
| 1 | Jar; (10 oz.) sweet n sour sauce | |
| 1 | cn | (15 oz.) pineapple chunks; drained |
| 2 | tb | Cornstarch |
INSTRUCTIONS
Place all ingredients in crockpot with chicken on top. Cover and cook on low 6-8 hours. Remove chicken and thicken with 2 tablespoons cornstarch dissolved to a medium thick paste with water. Pour over chicken breasts - - or remove chicken from bone and come with sauce mixture. Serve with steamed white or brown rice. Posted to recipelu-digest Volume 01 Number 342 by James and Susan Kirkland <kirkland@gj.net> on Dec 05, 1997
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