Crock Pot Mondays - Sweet and Sour Chicken

As many of you know, we love to travel and since its expensive to do - sometimes we like to "travel" via our meals. The kids and I, over the summer would take out library cookbooks for different cuisines, learn about the country and then pick meals to make.  It's not the same as going but not a bad plan B.  Last week we were in Germany with the Beef Stroganoff and German Chocolate Cake...This week why not head to China and enjoy Sweet and Sour Chicken.  I promise this is another kid approved meal! 

3 to 4 lbs boneless, skinless chicken breasts and thighs
½ tsp. salt and pepper
1 c. chicken broth
1 garlic clove minced
½ tsp. ground ginger
8.5 oz. can sliced pineapple in heavy syrup,  undrained
4oz. can sliced water chestnuts
4 green onions diagonally sliced
1/4 c. low sodium soy sauce
1 T. white or rice vinegar
¼ c. cornstarch
Chow mein noodles
Hot cooked rice

Put liner bag in crock. Sprinkle chicken with salt and pepper and
put in crock.  Combine broth,  garlic, ginger.  Drain syrup from
pineapples and add syrup to broth mix.  Cut pineapple into ¼’s and add/arrange over chicken in crock. Add water chestnuts over chicken in crock.  Pour broth mix over items in crock.  Cook low 4-5 hrs.  In
small bowl combine:  soy sauce & vinegar and then cornstarch and whisk til smooth.  In last 10 mins of cooking, add green onions and soy mix to crock. Stir  in and cook on H for 10 mins til slightly thickened. 
Serve over rice and top with chow mein noodles.

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