Preparation

• In a medium microwave-safe bowl, toss together potatoes, carrots and canola oil. Microwave on high for 7-9 minutes, until somewhat tender (about half-cooked -- they will continue cooking in the slow cooker).
• Add chicken breasts to a 4-6qt slow cooker and top with potatoes and carrots. Season with salt and pepper.
• In a medium bowl, stir together tomato paste, vinegar, honey, garlic, soy sauce, chicken broth and corn starch. Pour half of the mixture over chicken and vegetables in the slow cooker. Keep the other half in the fridge.
• Cover slow cooker and cook for 3 hours on high (or about 6 hours on low). Add broccoli and snap peas to the slow cooker (don't stir -- they will steam), cover and cook for another 20-30 minutes on high or 45-60 minutes on low until tender-crisp and chicken is cooked through.
• Meanwhile, pour remaining sauce into a small pot and cook over medium heat, whisking often, until thickened. Serve chicken and vegetables with extra sauce.