Ingredients

• 6 medium carrots, peeled and cut in 1/2-inch chunks
• 1/2 c. finely chopped green pepper
• 1/2 c. finely chopped onion
• 3 chicken breasts, split lengthwise
• 1/2 tsp. salt
• 1 (10 oz.) jar sweet-sour sauce
• 1 (15 1/4 oz.) can pineapple chunks, drained
• 3 Tbsp. cornstarch
• 3 Tbsp. cold water
• hot cooked rice

Method

1. In a 3 1/2 to 4-quart crockery cooker, place carrots, green pepper and onion. Top with chicken breasts. Sprinkle with salt. Pour sweet-sour sauce and pineapple chunks over all; cover. Cook on low setting for 7 to 8 hours or on high setting for 3 1/2 to 4 hours. Remove chicken; keep warm. Blend cornstarch and water; stir into juices. Cover and cook on high setting for 10 to 15 minutes, or until thickened. Season to taste with salt and pepper. Serve over hot, cooked rice. Makes 6 servings.