You can cook this dish fast or slow in your crockery cooker.

6 med. carrots, peeled & cut in 1/2 inch chunks
1/2 c. finely chopped green pepper
1/2 c. finely chopped onion
3 chicken breasts, split lengthwise
1/2 tsp. salt
1 (10 oz.) jar sweet-sour sauce
1 (15 1/4 oz.) can pineapple chunks, drained
3 tbsp. cornstarch
3 tbsp. cold water
Hot cooked rice

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 to 15 minutes or until thickened. Season to taste with salt and pepper. Serve over hot cooked rice. Makes 6 servings.