• 1-1/2 C. baby-cut carrots
  • 6 large boneless, skinless chicken thighs (about 2 lbs.)
  • 1/2 tsp. crushed red pepper flakes
  • 1-1/3 C. sweet & sour sauce
  • 1 (20 oz.) can pineapple chunks in juice, drained
  • 1 (1 lb.) bag frozen stir-fry bell peppers and onions, thawed and drained
  • 6 C. hot, cooked rice

Place carrots in 3 1/2-4 quart crock pot.
Top with chicken, sprinkle with red pepper.
Cover and cook on LOW heat 6-7 hours or until juice of chicken
is no longer pink when centers of thickest pieces are cut.
Remove chicken from cooker; drain and discard liquid from cooker.
Return chicken to cooker.
Pour sweet & sour sauce over chicken; top with pineapple and stir-fry vegetables.
Cover and cook on HIGH for 45-60 minutes or until carrots are tender.
Serve with rice.

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