• 4 carrots, sliced
• 1 rib celery, sliced
• 1/2 cup chopped green pepper
• 1/2 cup chopped onion
• 3 chicken breasts, cut lengthwise
• 1/2 teaspoon salt
• 10 ounces sweet and sour sauce
• 15-1/2 ounces pineapple chunks, drained
• 3 tablespoon cornstarch
• 3 tablespoon cold water
• Cooked rice

Place carrots, celery, green pepper and onion in bottom of crock pot.

Top with chicken breasts. Sprinkle with salt.

Pour sweet-sour sauce and pineapple chunks over all.

Cook on low 7 to 8 hours or high 3 1/2 to 4 hours.

Remove chicken, keeping it warm.

Blend cornstarch and water, stir into juices in Crock Pot.

Cover; cook on high 10 to 15 minutes or until thickened.

Serve over rice.

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