6 md carrots; cut in 1/2 chunks 1/2 c green pepper; chopped 1/2 c onion; chopped 3 chicken breasts; split in -1/2 1/2 ts ; salt 10 oz sweet and sour sauce 15 1/4 oz pineapple chunks; drained 3 tb cornstarch 3 tb ; cold water 4 c rice; cooked & hot
Instructions
In a 3 1/2 to 4 quart crockery cooker place carrots, green pepper and onion. Top with chicken breasts. Sprinkle with salt. Pour sweet-sour sauce and pineapple chunks over all; cover. Cook on LOW setting for 7 to 8 hours or on HIGH setting for 3 1/2 to 4 hours.
Remove chicken; keep warm. Blend cornstarch and water; stir into juices. Cover; cook on HIGH setting for 10-15 minutes or till thickened. Season to taste with salt and pepper.
