1/2 c. finely chopped pepper
1/2 c. finely chopped onion
3 chicken breasts
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

Place pepper and onion in pot. Top with chicken breasts. Pour sweet-sour sauce and pineapple chunks over all. Cover. Cook on low 7-8 hours (or high 3 1/2-4 hours). Remove chicken; keep warm. Blend cornstarch and water. Stir in juices. Cover. Cook on high 10-15 minutes until thickened. Serve over hot rice.