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:
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.


