6 med. carrots, peeled & cut into 1/2" chunks
1/2 c. chopped green pepper
1/2 c. chopped onion
3 skinless whole chicken breasts (6 half breast portions)
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 crock pot, place carrots, green pepper and onion. Top with chicken breasts. Pour sweet and sour sauce and pineapple chunks over all. Cover. Cook on low setting for 7 to 8 hours on High setting for 3 1/2 to 4 hours.

Remove chicken and keep warm. Blend cornstarch and cold water; stir into pan juices. Cover and cook on High for 10 to 15 minutes or until thickened. Season with pepper. Serve over hot cooked rice. Serves 6.