Recipe - Chicken Sweet And Sour Crockpot

1 Carrot; in chunks
1 Green pepper; cubed
1 md Onion; quartered
2 tablespoon Tapioca; quickcooking
4 Chicken breasts boned; cut
8 ounce Pineapple chunks; canned
1/3 cup Dark brown sugar; firmly pa
1/3 cup Red wine vinegar
1 tablespoon Soy sauce
1 teaspoon Chicken bouillon; instant g
One half teaspoon Garlic powder
2 tablespoon Gingerroot; fresh; minced
1 teaspoon Dried cilantro or 10 leaves
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 810 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. Serve over rice.
Leftovers can be reheated in microwave. *You can also use 2 T. chopped
candied ginger.
Posted to JEWISHFOOD digest V97 #328 by Nancy Berry nlberry@prodigy.net
on Dec 18, 1997