Recipe for Sweet And Sour Chinese Chicken
Crock Pot


    Sweet and Sour Chinese Chicken

    1 (2 1/2 to 3 pound) broiler-fryer chicken, cut into serving pieces
    3 cups carrots, diagonally sliced into 1/4-inch slices
    1 cup sliced mushrooms
    1 cup chopped onion
    1 cup cubed green bell pepper
    1 (20 ounce) can pineapple chunks in natural juice
    1/2 cup cornstarch
    1 (10 3/4 ounce) can tomato soup
    1/2 cup cider vinegar
    1/2 cup firmly packed brown sugar
    2 tablespoons soy sauce
    1 teaspoon salt
    1/2 teaspoon ginger
    1 clove garlic, crushed

    Wash chicken well under cold running water; pat dry with paper towels. Set chicken aside.

    Cover bottom of 5-quart crockpot with carrots, mushrooms, onion and green pepper. Drain pineapple and reserve juice; add pineapple chunks to crockpot. Set chicken pieces on top.

    Blend together cornstarch, tomato soup, vinegar, brown sugar, soy sauce, salt, ginger and garlic in medium bowl; mix until smooth. Blend in reserved pineapple juice. Pour sauce over chicken. Cook, covered, on LOW for 6 to 8 hours.

    Serves 4.

    NOTE: The quantity of cornstarch used in this recipe is not excessive; slow cooking in combination with sweet-sour ingredients lessens its thickening power.