Crockpot Sweet and Sour Chicken

2 large carrots, peeled and sliced
1 large green pepper, cored, seeded and cut into 1-inch pieces
1 large white onion, cut into small wedges
4 to 5 boneless skinless chicken breasts, cut into 1-inch cubes
1 (20-ounce) can pineapple chunks in juice, drained - reserve juice
1/3 cup brown sugar, packed (or white sugar)
1/3 cup white wine vinegar
2 tablespoons cornstarch
1 tablespoon soy sauce
1 teaspoon chicken bouillon granules or base
1/2 teaspoon salt or to taste
1/2 teaspoon dried cilantro leaves
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder or to taste
14 teaspoon pepper
Hot cooked rice for accompaniment
Layer first 5 ingredients in crockpot in order given.
Combine sugar and cornstarch together; stir in reserved pineapple juice and
remaining ingredients, except rice, mixing well. Pour over layered
ingredients in crockpot.
Cook on LOW in crockpot for 8 hours. Stir gently to combine ingredients. If
sauce is too thin, heat on high until thickened. Serve over hot cooked rice.

Makes 6 servings.

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