Crockpot sweet and sour chicken

4 servings

Ingredients

Quantity Ingredient
1 Carrot; cut in pieces
1 Green pepper; cut in pieces
1 Med Onion; quartered
4 Boneless chicken breasts; *
3 tablespoons Instant tapioca; (heaping)
8 ounces Pineapple chunks; canned, **
2 tablespoons Candied ginger; or fresh,***
⅓ cup Dark brown sugar; packed
⅓ cup Red wine vinegar
1 tablespoon Soy sauce
1 teaspoon Instant Chicken bouillon
½ teaspoon Garlic powder
1 Med Green pepper; strips
10 Fresh cilantro leaves; opt.
Rice; hot, cooked

Directions

*Remove all skin and any fat from chicken before cooking. ** DO NOT DRAIN the pineapple, include the juice in the crockpot. ***Mince the ginger if using fresh ginger. For crockpot cooking -Put vegs. in bottom of crockpot. Sprinkle tapioca over vegetables. Place chicken atop vegetables. Combine all other ingreds. except rice in a small bowl. Pour over chicken. Cover crockpot and turn to low and cook for 8-10 hours. Before serving make rice. Serve over rice. Leftovers can be reheated in microwave. To cook in oven: Put vegetables in bottom of a greased pan. Sprinkle vegs. with tapioca. Add chicken to pan.

Combine all other ingreds. except rice in a small bowl. Pour over chicken. Cover pan tightly with foil. Bake in 300 deg. oven for 2 hours. Before serving make rice. Serve over rice. Leftovers can be reheated in microwave. Judy Garnett/NC pjxg05a.

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