Crockpot Sweet and Sour Chicken

Serves: 6
Prep: 10 minutes
Cook:6-7 hours (low)
Finish: 45-60 minues (high)

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

1. place carrots ion crockpot. Top with chicken, sprinkle with red pepper (we leave this out because the kids don't want the spice)
2. Cover and cook on low 6-7 hours, until juice of chicken is no longer pink when center of thickest pieces are cut.
3. remove chicken and carrots from cooker; drain and discard liquid from cooker. Return chicken and carrots to cooker. Cover with sweet and sour sauce, top with pineapple and stir-fry vegetables. Cover and cook on high 45-60 minutes, until carrots are tender. Serve with rice.

Per serving: 510 cal, 25 g. protein, 82 g. carbs. 4 grams fiber, 9 grams fat, 55 mg, chol, 270 sodium

I picked up a great magazine at a checkstand one day. Woman's day Special Interest Publication called "Slow Cooking" Love the recipes in this magazine!