Crockpot Asian Chicken

By Scout0421

Ingredients

• 2-3 pounds boneless, skinless chicken thighs (or pork)
• 2 tablespoons quick-cooking tapioca
• 1 (10-ounce) jar sweet and sour sauce
• 1 (16-ounce) package frozen broccoli stir-fry vegetables (broccoli, carrots, onions, red peppers, celery, water chestnuts, and mushrooms)
• 3 cups hot cooked rice or rice noodles

Preparation

Step 1

Place chicken into 3 1/2-4 quart slow cooker. Sprinkle with tapioca; pour sweet and sour sauce over chicken in cooker.

Cover and cook on low heat for 7 to 8 hours or high heat for 3 1/2 to 4 hours. At the end of 7 to 8 hours, turn to high heat setting and stir in frozen vegetables. Cover and cook for additional 30 to 60 minutes or until vegetables are tender. Serve over hot cooked rice.