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Slow Cooker Sweet and Sour Chicken with Rice and Baby Carrots

Slow Cooker Sweet and Sour Chicken with Rice and Baby Carrots
PREP TIME
15 min
YIELDS
5 servings

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Ingredients

1
stalk celery
1
green pepper
1
medium onion
¼
cup quick cooking minute tapioca (60 mL)
6
boneless, skinless chicken breasts (900 g or 2 lbs or 32 oz)
cup dark brown sugar (75 mL)
½
cup pineapple juice (drained juice from a 14 oz can)
4
tsp soy sauce (20 mL)
1
tsp prepared ginger in a jar (or ¼ tsp ginger powder)
1
Tbsp sweet chili sauce (15 mL)
1
tsp minced garlic from jar (5 mL)
cup pineapple chunks (half of a 14 oz can) (150 mL)
2 ½
cup basmati or white rice (625 mL)
5
cup water (1 qt)
cup pineapple chunks (remaining half of 14 oz can)
4
cup (450 g or 1 lb) frozen baby carrots
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Directions

Step 1

The night before…
Chop celery. Thinly slice green pepper. Finely chop onion.
Place vegetables on bottom of slow cooker crock.
Sprinkle tapioca powder over vegetables.
Cut chicken into bite-sized pieces and place over vegetables.
Combine sugar, juice, soy sauce, ginger, sweet chili sauce and garlic clove. Mix together.
Add pineapple chunks. Pour mixture over chicken.

Step 2

In the morning…
Return crock, with cover, to outer liner of slow-cooker. Set on low heat. Cook for 8-10 hours.

Step 3

When you arrive home…
Add remaining pineapple chunks to slow cooker (or serve fresh).
Combine rice and water in a large microwave-safe pot. Cover and microwave at high 10 minutes, then medium 10 minutes.
Rinse carrots in colander under cold water. Place in a microwave-safe pot or casserole dish with lid. Cover and microwave at high for 5 minutes, then let stand.
When rice is done, microwave carrots at high for 2 additional minutes.

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