SWEET AND SOUR CHICKEN IN THE CROCK POT WOW!!!!!!!!!!!!!! ENJOY DAN:

      WHIDBEY ISLAND SWEET & SOUR CHICKEN IN THE CROCK POT by CHEF DAN:

Serves 12

INGREDIENTS:

12 skinless boneless chicken breasts, halved cut into 1/2-strips

1 (32oz) can pineapple chunks in syrup

2 cups all-purpose flour

4 tablespoons butter

1 (32oz) box chicken broth

1 cup lime juice

1/2-cup brown sugar

1/2-cup soy sauce

6 garlic cloves, minced

2 tablespoons red curry

1 cup peanut butter

3 bell peppers cut into thin strips

1/4-cup cornstarch

1-cup water

1.    In a bowl add flour and dredge the chicken pieces through the flour.

2.    In a skillet heat 2 tablespoons butter over medium-heat.

3.    When sizzling add floured chicken, and cook for 3-5 minutes or until chicken is browned on all sides.

4.    Repeat until all the chicken is cooked, add more butter in needed.

5.    After each batch is cooked add to bottom of crock pot.

6.    Drain pineapple and reserve liquid.

7.    In a sauce pan add remaining butter over medium-heat.

8.    When hot add red curry and sauté for 30 seconds.

9.    Add pineapple syrup, chicken broth, lime juice, brown sugar, peanut butter and soy sauce.

10. Heat until sugar and peanut butter dissolves.

11. Pour over the chicken in the crock pot.

12. Heat on high for 1 hour.

13. Add pineapple chunks, garlic and green pepper.

14. Cover and cook on low for 7-9 hours.

15. Half an hour before serving mix to together cornstarch and water and add to crock pot.

            ENJOY DAN:                                                    BON-APPETITE!!