Crockpot Sweet And Sour Chicken

Serves:

Ingredients:

1 Carrot; cut in pieces
10 Fresh cilantro leaves; opt.
1 Med Green pepper; strips
1/2 ts Garlic powder
1 ts Instant Chicken bouillon
1 tb Soy sauce
1/3 c Red wine vinegar
1/3 c Dark brown sugar; packed
2 tb Candied ginger; or fresh,***
8 oz Pineapple chunks; canned, **
3 tb Instant tapioca; (heaping)
4 Boneless chicken breasts; *
1 Med Onion; quartered
1 Green pepper; cut in pieces
Rice; hot, cooked

Method:

*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.