Ingredients
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
Preparation
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.
