Preparation:
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; cook on HIGH setting for 10-15 minutes or till thickened. Season to taste with salt and pepper.
Serve over hot cooked rice. |