Sweet & Sour Hawaiian Chicken – Sharon Anderson
This recipe was originally handed down from my 97 years young grandmother. She would serve it every year at her Christmas luncheon she hosted for the “gals only”. I have adapted it into a crock pot recipe. It can also be cooked in the oven at 350 degrees for 1 hour. Serve with brown or white steamed rice.
Skinless chicken breasts, thighs and legs. (as many as you like.)
1-2 cans of sweet and sour sauce with pineapple
1 large red bell pepper chopped
1 large green bell pepper chopped
Place skinless chicken in a crock-pot that has been sprayed with Pam. Pour the sauce over the chicken. Sprinkle the chicken with the chopped bell peppers. Place on low and cook for approximately 6-8 hours.
When serving, spoon the sauce from the crock-pot on top of each piece of chicken and serve with steamed rice. Yummy!