Sweet & Sour Chicken-Crock Pot

By cmschnettler

Ingredients

• 1 onion, sliced
• 1 carrot, sliced
• 1 stalk celery, sliced
• 1-1/2 lb. boneless skinless chicken thighs, cut into bite-size pieces
• 1/3 cup packed brown sugar
• 1/3 cup CATALINA Dressing
• 1/4 cup lite soy sauce
• 1 tsp. grated gingerroot
• 3 Tbs Sriracha sauce
• 1 can (8 oz.) pineapple chunks in juice, undrained
• 1 Tbsp. cornstarch
• 1 each green and red pepper, cut into strips
• 3 cups hot cooked long-grain white rice

Details

Servings 6
Preparation time 15mins
Cooking time 300mins
Adapted from kraftrecipes.com

Preparation

Step 1

Place onions, carrots and celery in slow cooker; top with chicken.

Mix sugar, dressing, soy sauce, Sriracha sauce and ginger until blended; pour over chicken. Cover with lid.

Cook on LOW 4 to 5 hours, increasing heat to HIGH for the last 30 min.

Drain pineapple, reserving juice. Mix reserved juice with cornstarch. Add to slow cooker with the pineapple and peppers; stir. Cook, covered, 30 min. or until sauce is thickened. Serve over rice.