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This recipe works best when cooked on LOW heat. But if you choose to cook it on HIGH, reduce the initial cooking time to 2-1/2 to 3 hours.
To make your slow-cooker preparation even faster, get ingredients ready the night before and place in the slow cooker. Remove inner container and refrigerate until ready to cook the next day.
Serve with hot cooked brown rice.
Enjoy a variety of food groups - vegetables, fruit, meat and grains - in this easy-to-make meal that gives chicken a whole new flavor. And as a bonus, the colorful peppers provide vitamin C and the carrots contain vitamin A.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Absolutely delicious!!!! I read other reviews and increased the Catalina dressing to 3/4 cup. I used chicken breast instead of thighs since I don't like dark meat and baby cut carrots instead of slicing a carrot. I couldn't believe it was so easy and tasted better than take out!
Not good. Made it like it said. Still runny, did not thicken. Also too sweet. Not much substance, too plain. Will not be ****** this one again.
Very tasty dish. I followed directions as is and the flavor was great. I wouldn't call it a traditional sweet and sour taste though. Also, the liquid didn't get very thick at all. It still made a great sauce over the rice. The family loved it and it's been put on the "make this one again" list.
(Next time I'll add mushrooms instead of carrots and make a larger amount of the cornstarch mixture to thicken it more)