Sweet & Sour Chicken Crock Pot


1 Carrot; cut in pieces
1 Green pepper; cut in pieces
1 Med Onion; quartered
2 tb Tapioca; quick cooking
4 Chicken breasts boned, cut
8 oz Pineapple chunks; canned un
1/3 c Dark brown sugar; firmly pa
1/3 c Red wine vinegar
1 tb Soy sauce
1 ts Chicken bouillon; instant g
1/2 ts Garlic powder
2 tb Ginger root; fresh, minced
1 ts Dried cilantro or 10 leaves
Rice; hot cooked

preparation:
For Crock Pot cooking Put vegs.in bottom of Crock Pot. Sprinkle tapioca
over vegetables. Place chicken atop vegs. Combine all other ingreds.
except rice in a small bowl. Pour over chicken. Cover Crock Pot 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.

__________________