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1
I use Reynold's Slow Cooker Liners, so if you use them put one in your crockpot.
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2
I also use a 7 quart crockpot and have room to spare with this recipe.
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3
Slice carrots into 1 inch or so pieces and spread into bottom of crock pot.
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4
Chop onions coarsely and spread over carrots.
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5
Cut the green peppers into 1/2 inch pieces, cover and refrigerate for later.
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6
Peel the gingeroot (I find this to be easiest with a sharp paring knife) and chop finely.
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7
Sprinkle the gingeroot over the onions.
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8
Wash chicken and arrange over top of the vegetables in the crock pot, leaving a little space between pieces if you're able to so liquids can flow through.
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9
Pour chicken broth in a bowl.
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10
Add the brown sugar and stir well to dissolve.
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11
Next stir the allspice, ground ginger, hot sauce and soy sauce into the broth mixture.
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12
Stir well and pour evenly over the chicken in the crockpot.
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13
Sprinkle a little extra allspice and ground ginger over the chicken, if desired.
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14
I do this because it flavors the chicken well.
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15
Put the lid on the crockpot and cook on High for 6 hours or Low for 8 hours.
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16
Turn crock pot to High if it isn't already there and pull chicken out into a big bowl for now.
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17
Cover chicken to keep it hot.
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18
Put lid back on crockpot.
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19
About now I start the water for the rice, so if you're using boil in bag or minute rice get the water going now.
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20
If you're using other rice that cooks for a longer time start it well before now.
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21
Drain pineapple juice into a bowl and reserve.
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22
Stir pineapple chunks and green pepper into crockpot, replace lid.
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23
Stir cornstarch into pineapple juice until dissolved and slowly stir into the crockpot.
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24
Stir well, replace lid and continue to cook for 15 minutes.
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25
During this time finish getting the rice ready.
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26
Shred the chicken and stir into crockpot.
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27
Put 1 cup of rice into individual soup bowls and top with the sweet, sour and spicy chicken.
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28
Enjoy!
