Chop 1 each onion, carrot, celery stalk, green and red pepper; reserve peppers. Place remaining vegetables on bottom of slow cooker. Top with 1 LB boneless, skinless chicken thighs cut into bite sized pieces
Add 1/2 cup each Catalina dressing, soy sauce, and brown sugar with a spoonful grated ginger and the juice of 1 can (8 oz) pineapple chunks, reserving pineapple.
Cover and cook on low for 7-8 hours ( high 3 1/2-4 hours) During last 30 minutes of cooking add pineapple and peppers. Serve over hot, cooked Minute white rice.
Originally Submitted
10/2/2010
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