Sweet & Sour Chicken

1 onion, sliced
1 carrot, sliced
1 celery stalk, sliced
1 1/2 lbs boneless, skinless chicken, cut into bite-sized pieces
1/3 c brown sugar
1/3 c Catalina dressing
1/4 c soy sauce
1 t grated gingerroot
1 (8 oz) can pineapple chunks, drained, liquid reserved
1 T cornstarch
1 green pepper, sliced
1 red pepper, sliced
4 1/2 c hot cooked rice

Place onions, carrots, and celery in slow cooker; top with chicken. Add combined brown sugar, dressing, soy sauce and ginger. Cover with lid. Cook on low for 7-8 hours. During last 30 minutes of cooking time, increase to high. Stir cornstarch into reserved pineapple juice; add to slow cooker along with the pineapple and peppers. Cook 30 minutes or until peppers are crisp-tender and sauce is thickened. Serve over the rice.

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I thought this was pretty good--and the kids actually ate it. The chicken was a little dry so I'd cook it a little longer next time.