1 Slow Cooker Liner 1/4 Cup Pineapple Juice
2 Tbl Cake Flour 20 Ounce Pineapple Chunks
1/4 Cup Brown Sugar 3/4 Cup Green Bell Peppers
1/4 Cup Rice Wine Vinegar 3/4 Cup Red Bell Peppers
2 Tbl Soy Sauce 12 Ounce Chicken Breast
Coat chicken in flour and place in lined crock pot. Add remaining flower to bag. Drain pineapple and cut peppers into strips - add to crock pot.
Stir together brown sugar, rice wine vinegar, soy sauce and pineapple juice and pour over contents of the crock pot.
Cover and cook on low for about 5 hours or high for about 2 hours. Serve with cooked rice.
Per Serving: 233 Cal (6% from Fat, 35% from Protein, 59% from Carb); 21 g Protein; 2 g Tot Fat; 0 g Sat Fat; 0 g Mono Fat; 35 g Carb; 2 g Fiber; 29 g Sugar; 53 mg Calcium; 2 mg Iron; 507 mg Sodium