I found a recipe in a Betty Crocker Crock Pot cook book I have. It doesn't use bought sauce. [i have not tried this recipe myself, as my husband doesn't like sweet/sour.]
Sweet-and-Sour Chicken
prep: 20 min Cook: 9hour
1 can (20 oz) pineapple chunks in juice
1 cup baby-cut carrots, cut in half
1 medium onion, chopped (1/2 cup)
3 cloves garlic, finely chopped
1 teaspoon finely chopped gingerroot (if you don't have fresh gingerroot, use 1/2 teaspoon ground ginger)
2 pounds boneless, skinless ckicken thighs cut into 2 inch pieces
3/4 cup reduced-sodium soy sauce
1/2 cup packed brown sugar
1 medium red bell pepper, cut into 1-inch pieces
1 medium green bell pepper, cut into 1 inch pieces
1/4 cup cornstarch
1/4 cup hot water
Hot cooked rice or chow mein noodles, if desired
1. Drain pineapple, reserving juice. Place pineapple chunks in small bowl; cover and refridgerate
2. Place carrots, onion, garlic and gingerroot in 4.5 to 6 quart slow cooker. Top with chicken. Mix soy sauce, brown sugar
and reserved pineapple juice; pour over chicken
3. cover and cook on low setting 7 to 9 hours or until juice of chicken is no longer pink
4. during last 30 minutes, add pineapple and bell peppers. Increase to high heat. Mix Cornstarch and water; stir into
chicken mixture during last 10 minutes of cooking.
Serve with rice. 8 servings.
Now that I"ve read this recipe through, I might have to try it.