| 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
A Message from our Provider:
“Times change, God doesn’t.”