Sweet and Sour Chicken Stew
1-1/2 lb. boneless, skinless chicken breasts, cut into 1" pieces
9-oz pkg. baby carrots
1 onion, chopped
14-oz can ready to serve chicken broth (if you don't have any homemade)
1 tbs finely chopped ginger root
18-oz jar sweet and sour sauce
8-oz can pineapple tidbits, drained, juice reserved
2 tbs cornstarch
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 cup thin egg noodles
Combine chicken, carrots, onion, chicken broth, water, ginger root, and sweet and sour sauce in 4-5 quart slow cooker. Cover and cook on LOW for 7 to 8 hours until vegetables are tender and chicken is thoroughly cooked.
Mix reserved pineapple juice with cornstarch until smooth and stir into chicken mixture in crockpot, mixing well. Stir in pineapple tidbits, bell peppers, and egg noodles.Cover and cook on HIGH 25-35 minutes until pasta is tender and vegetables are crisp-tender and heated through.
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