6 boneless chicken thighs
1 ½ cup carrots
½ tsp. red pepper flakes, crushed
1 ⅓ cup sweet and sour sauce
20 oz pineapple chunks in juice, drained
bell peppers , thawed and drained
onions, thawed and drained
6 cups cooked rice
Place carrots in crock pot.
Top with chicken, sprinkle with red pepper.
Cook on low heat 6 hours or until chicken is no longer pink.
Remove chicken from cooker; drain and discard liquid from cooker.
Return chicken to cooker.
Pour sweet and sour sauce over chicken; top with pineapple and stir-fry vegetables.
Cook on high for 45-60 minutes or until carrots are tender.
Serve with rice.
Sugar: 24g
:
Calcium: 77mg
Calories: 807kcal
Carbohydrates: 99g
Cholesterol: 166mg
Fat: 29g
Fiber: 4g
Iron: 2mg
Potassium: 781mg
Protein: 35g
Saturated Fat: 8g
Sodium: 178mg
Vitamin A: 8408IU
Vitamin C: 17mg
