Recipe - Crockpot Sweet And Sour Chicken

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

*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 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. Before serving make rice. Serve over rice. Leftovers can be reheated
in microwave. Judy Garnett/NC pjxg05a.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini