Crockpot Sweet & Sour Chicken

This recipe is a blend of recipes primarily based upon a recipe I received from my mom many years ago.  I remodeled the recipe to give it an upgrade and a thicker sauce.  I love that this meal uses the slow cooker which saves me from the dinnertime rush hassle.

CROCK POT SWEET & SOUR CHICKEN

2 lbs. boneless, skinless chicken breasts, cut into 1-inch strips

½ c flour

¼ c oil

Salt and pepper to taste

1-8 oz. can pineapple chunks, undrained

1-8 oz. can sliced water chestnuts, drained

3 carrots, thinly sliced

1 green pepper, sliced

1 onion, cut into wedges

2 T soy sauce

2 T cornstarch

⅓ c brown sugar

⅛ c vinegar

¼ c water

1 c sweet and sour sauce

1 t ginger

¼ t garlic powder

On a plate, coat chicken pieces with flour. In a skillet, heat oil. Add chicken in batches and brown on all sides.

Drain pineapple, reserving juice. In a 5-qt. slow cooker, combine chicken, water chestnuts, carrots, peppers, onion, and pineapple in bottom of crock pot.

In a small bowl, combine the cornstarch, soy sauce, pineapple juice, brown sugar, vinegar, water, sweet and sour sauce, ginger, and garlic powder. Pour over chicken and vegetables. Cover. Cook on high setting for 3-4 hours. Serve over rice.