Amount
Ingredient
Preparation



2
pounds
chicken thighs

skinless, boneless, cut in 1-1/2 inch pieces



28
ounces
sweet and sour sauce

25-28 oz jar



1
package
mixed vegetables

san francisco style frozen veggies, thawed



6
cups
rice

cooked

 Combine chicken and cooking sauce in 3-1/2 to 4 quart slow cooker.  Cover; cook on Low setting for 8 to 1 hours or until chicken is tender and no longer pink. 

Ten minutes before serving, stir in veggies; cover. Increase heat to High setting.  Cook 1 minutes or until veggies are tender-crisp. 

Serve over rice. 

62 cal; 12 gr fat; 17% fat.