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Sweet and Sour Chinese Chicken


  • 1 (2 1/2 to 3 pound) broiler-fryer chicken, cut into serving pieces
  • 3 cups carrots, diagonally sliced into 1/4-inch slices
  • 1 cup sliced mushrooms
  • 1 cup chopped onion
  • 1 cup cubed green bell pepper
  • 1 (20 ounce) can pineapple chunks in natural juice
  • 1/2 cup cornstarch
  • 1 (10 3/4 ounce) can tomato soup
  • 1/2 cup cider vinegar
  • 1/2 cup firmly packed brown sugar
  • 2 tablespoons soy sauce
  • 1 teaspoon salt
  • 1/2 teaspoon ginger
  • 1 clove garlic, crushed
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  1. Wash chicken well under cold running water; pat dry with paper towels.
  2. Set chicken aside.
  3. Cover bottom of 5-quart slow cooker with carrots, mushrooms, onion and green pepper.
  4. Drain pineapple and reserve juice; add pineapple chunks to slow cooker.
  5. Set chicken pieces on top.
  6. Blend together cornstarch, tomato soup, vinegar, brown sugar, soy sauce, salt, ginger and garlic in medium bowl; mix until smooth.
  7. Blend in reserved pineapple juice.
  8. Pour sauce over chicken.
  9. Cook, covered, on LOW for 6 to 8 hours.

Yield: 4 servings

The quantity of cornstarch used in this recipe is not excessive; slow cooking in combination with sweet-sour ingredients lessens its thickening power.

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