Day 18: Sweet & Sour Chicken

1/2 lb. baby carrots, cut in half
1 medium onion, cut in wedges
1 bell pepper, cut in chunks
2 lbs. boneless chicken breasts, cut into pieces
20 oz can pineapple chunks
1/3 cup brown sugar
1 tbl. low sodium soy sauce
2 tsp. chicken bouillon
1/2 tsp. salt
1/2 tsp. ground ginger
1/4 tsp. garlic powder
3 tbl. cornstarch
1/4 cup cold water
3 cups cooked rice

1. Put vegetables in slow cooker. Top with chicken.
2. Drain pineapple, reserving juice. Place pineapple chunks over chicken.
3. Mix together pineapple juice, brown sugar, soy sauce, chicken bouillon, salt, ginger, and garlic powder. Pour over chicken mixture.
4. Cover; cook on low 4-6 hours.
5. Combine cornstarch and water. Gradually stir into slow cooker.
6. Cook 30 minutes longer or until sauce is thickened.
7. Serve over rice.

Note:
As an alternative, the chicken can be fried or oven fried before putting in the slow cooker, which will give it more texture.