Crock Pot Sweet & Sour Chicken
6 large chicken thighs
1 1/2 C. carrots
1/2 tsp. crushed red pepper flakes
1 1/3 C. sweet & sour sauce
1 (20 oz.) can pineapple chunks in juice, drained
1 (1 lb.) bag frozen stir-fry bell peppers and onions, thawed and drained
6 C. hot, 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 & 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. Serves 6
