Sweet and Sour Chicken Crock Pot

Recipe Ingredients

1		Carrot - cut in pieces
1		Green pepper - cut in pieces
1		Onion - quartered (medium)
2 tablespoons	30ml	Tapioca - quick-cooking
4		Chicken breasts- boned - cut
8 oz	227g	Pineapple chunks - canned un
1/3 cup	53g / 1.9oz	Dark brown sugar - firmly pa
1/3 cup	78ml	Red wine vinegar
1 tablespoon	15ml	Soy sauce
1 teaspoon	5ml	Chicken bouillon - instant g
1/2 teaspoon	2.5ml	Garlic powder
2 tablespoons	30ml	Ginger-root; fresh - minced
1 teaspoon	5ml	Dried cilantro or 10 leaves
		Rice - hot cooked

Recipe Instructions

For crockpot cooking -Put vegetables in bottom of crockpot. Sprinkle tapioca over vegetables. Place chicken atop vegetables.

Combine all other ingredients 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 vegetables with tapioca. Add chicken to pan.

Combine all other ingredients except rice in a small bowl. Pour over chicken. Cover pan tightly with foil.

Bake in 300F 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.

Source:
Nancy Lam's Wok Wiz

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