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Add a photoServings: 6
Ingredients
- 2 lb chicken thighs, skin bone, 1-1/2" pieces
- 1 jar sweet and sour sauce (25 ounce)
- 1 lb pk San Francisco frzn veggies, thaw
- 6 c. how cooked rice
Directions
- Combine chicken and cooking sauce in 3-1/2 to 4 quart slow cooker. Cover; cook on low setting for 8 to 10 hrs or possibly till chicken is tender and no longer pink. Ten min before serving, stir in veggies; cover.
- Increase heat to high setting. Cook 10 min or possibly till veggies are crisp-tender. Serve over rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 124g | |
| Recipe makes 6 servings | |
| Calories 257 | |
| Calories from Fat 164 | 64% |
| Total Fat 18.22g | 23% |
| Saturated Fat 5.24g | 21% |
| Trans Fat 0.26g | |
| Cholesterol 100mg | 33% |
| Sodium 91mg | 4% |
| Potassium 234mg | 7% |
| Total Carbs 1.33g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 1.26g | 1% |
| Protein 20.65g | 33% |
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