Slow Cooker Sweet 'N' Sour Chicken

Today my in-laws are coming down to go to the Apple 'N' Pork fest and help us in the yard. I decided to make dinner for them since they are helping us out today, but the question "What am I going to fix?" was the one that I heard all week in my head. I decided to make a recipe that Chad and I fell in love with last winter when we were going slow-cooker crazy!It is also in the Healthy Living/Budget Wise section of KraftFoods.com. Another bonus! Since we both are huge Chinese food fans I decided to make Slow Cooker Sweet 'N' Sour chicken today served over rice. I just put all of the initial ingredients in the crock pot and it's ready to go. *Note to self: Remember to take the chicken thighs out of the freezer before you cut - defrosting 1.8 pounds of chicken takes longer than expected in the microwave. LOL

Slow-Cooker Sweet & Sour Chicken

total time 8 hr 15 min

prep 15 min

servings 6 servings

 What You Need:

1 onion, sliced

1   carrot, sliced

1 stalk celery, sliced

1-1/2 lb.  boneless skinless chicken thighs, cut into bite-size pieces

1/3 cup packed brown sugar

1/3 cup  KRAFT CATALINA Dressing

1/4 cup soy sauce

1 tsp.  grated ginger root

1 can (8 oz.) pineapple chunks, drained, liquid reserved

1 Tbsp.  cornstarch

1 each green and red pepper, cut into strips

3 cups  hot cooked long-grain white rice

Make It

1. PLACE onions, carrots and celery in slow cooker; top with chicken.
2. MIX sugar, dressing, soy sauce and ginger; pour over chicken. Cover with lid.
3. COOK on LOW 7 to 8 hours (or on HIGH 3-1/2 to 4 hours), increasing the heat to HIGH for the last 30 min. Stir cornstarch into reserved pineapple liquid; add to slow cooker with pineapple and peppers. Cook 30 min. or until peppers are crisp-tender and sauce is thickened. Serve over rice.

Kraft Kitchens Tips

* Make Ahead:

To make your slow-cooker preparation even faster, get ingredients ready the night before and place in the slow cooker. Remove inner container and refrigerate until ready to cook the next day.

* Substitute:

Serve with hot cooked brown rice.