Crockpot Sweet and Sour Chicken Stew

• 1 1/2 pound chicken breast halves, boneless, skinless cut into 1 inch pieces
• 9 ounces baby carrots
• 1 each onions chopped
• 14 ounces chicken broth
• 1 tablespoon ginger root finely chopped
• 18 ounces sweet and sour sauce jarred
• 8 ounces pineapple tid-bits canned, drained, juice reserved
• 2 tablespoons cornstarch
• 1 each sweet red bell peppers chopped
• 1 each sweet yellow bell peppers chopped
• 1 cup egg noodles thin

1. Combine chicken, carrots, onion, chicken broth, water, ginger root, and sweet and sour sauce in 4 to 5 quart slow cooker.
2. Cover and cook on LOW for 7 to 8 hours until vegetables are tender and chicken is thoroughly cooked.
3. Mix reserved pineapple juice with cornstarch until smooth and stir into chicken mixture in crockpot, mixing well.
4. Stir in pineapple tidbits, bell peppers, and egg noodles.
5. Cover and cook on HIGH 25 to 35 minutes until pasta is tender and vegetables are crisp-tender and heated through.
6. If you have a new hot crockpot, cook on low for 4 to 6 hours until chicken is thoroughly cooked.
7. The temperature of the chicken should be 160 degrees F.

chicken, carrots, onions, chicken broth, ginger root, sweet, pineapple, cornstarch, sweet red bell peppers, sweet yellow bell peppers, egg noodles

Taken from recipeland.com/recipe/v/crockpot-sweet-sour-chicken-ste-52951 (may not work)