2 pounds chicken thighs, boneless, skinless skinless, boneless, cut in 1-1/2 inch pieces
28 ounces sweet and sour sauce 25-28 oz jar
1 package mixed vegetables san francisco style frozen veggies, thawed
6 cups rice cooked
Combine chicken and cooking sauce in 3 1/2 to 4 quart slow cooker. Cover; cook on Low setting for 8 to 10 hours or until chicken is tender and no longer pink. Ten minutes before serving, stir in veggies; cover. Increase heat to High setting. Cook 10 minutes or until veggies are tender-crisp. Serve over rice. 620 cal; 12 gr fat; 17% fat.