Sweet 'n' sour chicken

6 servings

Ingredients

Quantity Ingredient
1½ cup Carrots; cut into 1/4\" piece
1 large Green Pepper; cut 1\" pieces
1 medium Onion; cut into wedges
2 tablespoons Tapioca; quick-cooking
1 can Frozen Pineapple-Orange 6oz juice Concentrate, thawed
½ cup Catsup
2 tablespoons Lemon juice
2 tablespoons Tapioca
Cinnamon Stick; 2 inches
⅓ cup Brown sugar; packed
⅓ cup Red wine vinegar
1 tablespoon Soy sauce
½ teaspoon Chicken bouillon granules broken
8 Allspice; whole
4 Cloves; whole
3 pounds Chicken; skinned, cut up, & frozen
Hot cooked couscous

Directions

For sauce, in a small bowl combine juice concentrate, catsup, and lemon juice. Pour about half of the sauce into a crockpot. Add tapioca to the cooker; stir.

For spice bag, place cinnamon, allspice, and cloves in cheesecloth and tie. Add bag to cooker. Place frozen chicken pieces in crockery cooker. Pour remaining sauce over chicken.

Cover; cook on low-heat setting 10-12 hours or high-heat setting 4½-5 ½ hours. Discard spice bag. Transfer chicken to a serving platter. Skim fat from sauce. Serve sauce and hot couscous with chicken.

Source: Better Homes & Gardens New Crockery Cookbook Terrie Peterson

Related recipes