Sweet and Sour Crock Pot Chicken

I love sweet and sour chicken. So when I came across a slow cooker/crock pot version I just had to try it! The thing I liked about this recipe is that I really didn't have to change that much to it at all. It turned out just like a sweet and sour chicken does, without the breaded chicken of course. It is simply delicious!

Sweet and Sour Crock Pot Chicken

Ingredients

1 20oz can pineapple chunks in juice

1 cup baby-cut carrots, cut in half

1 medium onion, chopped (about 1/2 cup)

3 cloves garlic, finely chopped

1/4 teaspoon ground ginger

3-4 boneless skinless chicken breast, cut into 2 inch pieces

1/2 cup bragg liquid aminos

1/4 cup organic brown evaporated cane juice

1 medium red bell pepper, but into 1 inch pieces

1 medium green bell pepper, cut into 1 inch pieces

1/2 cup corn starch

1/4 cup water

Cooked quinoa, or rice

Directions

Drain pineapple, reserving juice. Place pineapple chunks in small bowl; cover and refrigerate. Place carrots, onion, and garlic in crock pot. Top with chicken. Mix soy sauce, ginger, brown evaporated cane juice and reserved pineapple juice; pour over chicken. Cover and cook on low heat for 7 to 9 hours or until juice of chicken is no longer pink. During the last 30 minutes, add pineapple and bell peppers. Increase to high heat setting. Mix cornstarch and water; stir into chicken mixture during last 10 minutes for cooking. Serve on quinoa or rice and enjoy!