This delicious recipe is so easy to make. I love how crunchy the bell peppers remain when they are just heated through at the end of cooking time. If you'd like, add some chopped fresh asparagus instead of the yellow bell pepper in spring.
Prep Time: 20 minutes
Cook Time: 8 hours
Total Time: 8 hours, 20 minutes
Yield: 6-8 servings
Ingredients:
- 1-1/2 lb. boneless, skinless chicken breasts, cut into 1" pieces
- 9 oz. pkg. baby carrots
- 1 onion, chopped
- 1 14-ounce can ready to serve chicken broth
- 1 Tbsp. finely chopped ginger root
- 18 oz. jar sweet and sour sauce
- 8 oz. can pineapple tidbits, drained, juice reserved
- 2 Tbsp. cornstarch
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 cup thin egg noodles
Preparation:
Combine chicken, carrots, onion, chicken broth, water, ginger root, and sweet and sour sauce in 4-5 quart slow cooker. Cover and cook on LOW for 7 to 8 hours until vegetables are tender and chicken is thoroughly cooked.
Mix reserved pineapple juice with cornstarch until smooth and stir into chicken mixture in crockpot, mixing well. Stir in pineapple tidbits, bell peppers, and egg noodles.
Cover and cook on HIGH 25-35 minutes until pasta is tender and vegetables are crisp-tender and heated through.
If you have a new hot crockpot, cook on low for 4-6 hours until chicken is thoroughly cooked. The temperature of the chicken should be 160 degrees F.
