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3-4 large chicken breasts, boneless & skinless
2 large green bell peppers, cut into 1 inch pieces
1 small white onion, cut into 1 inch pieces
2-3 cups chopped carrots
2 8 oz. jars La Choy Sweet and Sour Sauce
10 oz can of pineapple chunks, undrained
Cut uncooked chicken into 1 inch chunks, fry in skillet with 1 tablespoon margarine. In crock pot, add 2 jars of Sweet and Sour Sauce, cooked chicken, and carrots. Place on medium heat and let sit for 3 hours, stirring occassionally.
1 hour before serving, add bell pepper, onion, and pineapple chunks with juice into crock pot mixture. Add red pepper flakes for a spicier flavor. Serve over steamed white rice.