Slow Cooker Sweet and Sour Chicken

Slow Cooker Sweet and Sour Chicken

1 1/4 lb. boneless, skinless chicken breasts, cut into 1-in. strips
1 tbsp. vegetable oil
salt and pepper to taste
1 8oz can of pineapple chunks
1 can sliced water chestnuts, drained
2 medium carrots, sliced
2 tbsp. soy sauce
4 tsp. cornstach
1 c. sweet-and-sour sauce
1/4 c. water
1 1/2 tsp ground ginger
3 green onions, cut into 1-inch pieces
1 1/2 c. fresh or frozen snow peas
Hot cooked rice

In a large skillet, saute chicken in oil for 4-5 minutes, drain. Sprinkle with salt and pepper. Drain pineapple, reserving juice; set pineapple aside. In a 5-qt. slow cooker, combine the chicken, water chestnuts, carrots, soy sauce and pineapple juice. Cover and cook on low for 3 hours.

In a small bowl, combine the cornstarch, sweet-and-sour sauce, water and ginger until smooth. Stir into the slow cooker. Add onions and pineapple; cover and cook on high for 15 minutes or until thickened. Add peas; cook 5-minutes longer. Serve with rice.