Or as my kids call it… Red Chicken. I don’t know what it is with my kids, but if I call a meal by it’s “real” name they won’t eat it. I’ve learned I must keep things as simple as possible for them. Along with fun! That’s why whenever possible, I use my crinkle cutter. Since carrots (or whatever i’m cutting at the time) taste SO much better when they are crinkled!
3 or 4 boneless, skinless chicken breast
2 cans sweet and sour sauce
1 red bell pepper, diced
1 green bell pepper, diced
3-5 carrots, peeled and diced (crinkled in my case)
~Rinse chicken breasts and remove any extra fatty pieces, pat dry. Pour in both cans of sweet and sour sauce, place chicken on top of sauce. Toss in your diced bell peppers and carrots. Cook on low for 6-8 hours. Serve over rice.
Side note: If your a fan of pineapple, toss in a can of pineapple chunks (drained).