Sweet and Sour Chinese Chicken

1 (2 1/2 to 3 pound) broiler-fryer chicken, cut into serving pieces
3 cups carrots, diagonally sliced into 1/4-inch slices
1 cup sliced mushrooms
1 cup chopped onion
1 cup cubed green bell pepper
1 (20 ounce) can pineapple chunks in natural juice
1/2 cup cornstarch
1 (10 3/4 ounce) can tomato soup
1/2 cup cider vinegar
1/2 cup firmly packed brown sugar
2 tablespoons soy sauce
1 teaspoon salt
1/2 teaspoon ginger
1 clove garlic, crushed

Wash chicken well under cold running water; pat dry with paper towels. Set chicken aside.

Cover bottom of 5-quart crockpot with carrots, mushrooms, onion and green pepper. Drain pineapple and reserve juice; add pineapple chunks to crockpot. Set chicken pieces on top.

Blend together cornstarch, tomato soup, vinegar, brown sugar, soy sauce, salt, ginger and garlic in medium bowl; mix until smooth. Blend in reserved pineapple juice. Pour sauce over chicken. Cook, covered, on LOW for 6 to 8 hours.

Serves 4.

NOTE: The quantity of cornstarch used in this recipe is not excessive; slow cooking in combination with sweet-sour ingredients lessens its thickening power.