• 6 boneless chicken thighs
• 1 1/2 C. carrots
• 1/2 tsp. crushed red pepper flakes
• 1 1/3 C. sweet & sour sauce
• 1 20 oz. can pineapple chunks in juice, drained
• 1 1 lb. bag frozen stir-fry bell peppers and onions, thawed and drained
• 6 C. hot, cooked rice

Place carrots in crock pot. Top with chicken, sprinkle with red pepper. Cook on LOW heat 6 hours or until chicken is no longer pink. Remove chicken from cooker; drain and discard liquid from cooker. Return chicken to cooker. Pour sweet & sour sauce over chicken; top with pineapple and stir-fry vegetables. Cook on HIGH for 45-60 minutes or until carrots are tender. Serve with rice.

Yield: 6 servings