Crockpot Sweet and Sour Chicken Stew

Prep Time: :20
Cook Time: 8:
Ingredients:•1-1/2 lb. boneless, skinless chicken breasts, cut into 1" pieces
•9 oz. pkg. baby carrots
•1 onion, chopped
•1 14-ounce can ready to serve chicken broth
•1 Tbsp. finely chopped ginger root
•18 oz. jar sweet and sour sauce
•8 oz. can pineapple tidbits, drained, juice reserved
•2 Tbsp. cornstarch
•1 red bell pepper, chopped
•1 yellow bell pepper, chopped
•1 cup thin egg noodles
Preparation:
Combine chicken, carrots, onion, chicken broth, water, ginger root, and sweet and sour sauce in 4-5 quart slow cooker. Cover and cook on LOW for 7 to 8 hours until vegetables are tender and chicken is thoroughly cooked.
Mix reserved pineapple juice with cornstarch until smooth and stir into chicken mixture in crockpot, mixing well. Stir in pineapple tidbits, bell peppers, and egg noodles.

Cover and cook on HIGH 25-35 minutes until pasta is tender and vegetables are crisp-tender and heated through.
Serves 6-8



Asian Beef with Mandarin Oranges

25 minutes
Ready In: 10 hours (LOW) or 5 to 6 hours (HIGH)
Yield: 6 servings

Ingredients
2 tablespoons vegetable oil
2 pounds boneless beef chuck, cut into 1⁄2-inch strips
1 small onion, thinly sliced
1⁄3 cup soy sauce
1⁄4 teaspoon salt
2 teaspoons minced fresh ginger
1 small green bell pepper, sliced
1 package (about 3 ounces) shiitake mushrooms, sliced
1 head bok choy, cleaned and chopped
1 can (5 ounces) sliced water chestnuts, drained
2 tablespoons corn starch
1 can (11 ounces) mandarin oranges, drained and syrup reserved
2 cups beef broth
6 cups steamed rice


Directions

Heat vegetable oil over medium-high heat. Add beef, in batches if necessary, and cook, turning to brown all sides. Transfer beef to 4 1⁄2-quart CROCK-POT® slow cooker as it is browned.
Add onion to same skillet. Stir over medium heat until softened. Add next soy sauce, salt, ginger, green pepper, mushrooms, bok choy and water chestnuts and cook until bok choy is wilted, about 5 minutes. Spoon mixture over beef.
Whisk together corn starch and reserved mandarin orange syrup in medium bowl. Stir in beef broth and pour over ingredients in CROCK-POT® slow cooker. Cover and cook on LOW 10 hours or on HIGH 5 to 6 hours or until beef is tender.
Stir in mandarin oranges. Spoon steamed rice into shallow serving bowl and spoon beef over rice.