Sweet and Sour Chinese Chicken Crock Pot

• 2 12-3 lbs broiler-fryer chickens, 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 juice
• 12 cup cornstarch
• 1 (10 3/4 ounce) can tomato soup
• 12 cup cider vinegar
• 12 cup firmly packed brown sugar
• 2 tablespoons soy sauce
• 1 teaspoon salt
• 12 teaspoon ginger
• 1 garlic clove, crushed

1. Wash chicken well under cold running water; pat dry with paper towels.
2. Set chicken aside.
3. Cover bottom of 5-quart crock pot with carrots, mushrooms, onion and green pepper.
4. Drain pineapple and reserve juice; add pineapple chunks to crock pot.
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.

chickens, carrots, mushrooms, onion, green bell pepper, pineapple, cornstarch, tomato soup, cider vinegar, brown sugar, soy sauce, salt, ginger, garlic

Taken from www.food.com/recipe/sweet-and-sour-chinese-chicken-crock-pot-74260 (may not work)