• Place the chicken in the base of a Crock-Pot.
• In a sink colander, wash the peppers, pineapple, green beans and snap peas.
• On a cutting board, cut the veggies.
• Then place all of the vegetables in the Crock-Pot.
• Make the Sweet Chili sauce and then pour it over the vegetables in the Crock-Pot.
• Cover the Crock-Pot and cook on low for 5-6 hours, or until the chicken reaches a temperature of 165 degrees.
• Finally, serve with rice and any extra sauce you reserve from the Crock-Pot.

Sweet Chili Sauce

• Place 1/3 cup ketchup, 1/2 cup apple cider vinegar, 1/2 cup sugar, 1/4 cup brown sugar, 4 tsp soy, 1/8 tsp red pepper flakes, and 2 garlic cloves minced in a medium pan and heat to medium-high until boiling.
• Reduce the heat to simmer for 10-minutes or until thickened.