Pineapple Chicken Crockpot/Stir Fry

pineapple chicken crockpot stir fry

1 bag stir-fry vegetables, frozen – 1kg

1 19 oz can pineapple tidbits or chunks

1 cup Sweet and Sour Sauce (store or homemade)

2 chicken breasts, sliced.

Increase recipe size according to your family.

Combine all the ingredients in a zip lock freezer bag.  Lay flat to freeze.

Thaw in  your refrigerator the night before cooking – place contents in crock put and cook 6 ours on low or 4 hours on high.

Or to eat right away,  in large wok stir fry  sliced chicken breasts in a little oil.  Remove.  Add the vegetables in a little oil and stir fry until crisp tender.  Add the sweet and sour sauce, bring to a boil, simmer until thickened.  Stir in the pineapple and the cooked chicken.

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