Sweet & Sour Chicken Crock Pot
asian, chicken, chinese, crockpot, poultry
1 carrot; cut in pieces
1 green pepper; cut in pieces
1 med onion; quartered
2 tablespoon tapioca; quick-cooking
4 chicken breasts- boned, cut
8 oz pineapple chunks; canned un
1/3 cup dark brown sugar; firmly pa
1/3 cup red wine vinegar
1 tablespoon soy sauce
1 teaspoon chicken bouillon; instant g
1/2 teaspoon garlic powder
2 tablespoon ginger-root; fresh, minced
1 teaspoon dried cilantro or 10 leaves
1 rice; hot cooked
For crockpot cooking -Put vegs.in bottom of crockpot. Sprinkle tapioca over vegetables. Place chicken atop vegs. 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. *You can also use 2 T. chopped candied ginger.
Yield: 45 servings