Title: Crockpot Sweet & Sour Chicken
Categories: Poultry Crockpot Fruit Lowcal
Yield: 4 Servings
| JUDY GARNETT PJXG05A |
| 1 | | Carrot; cut in pieces |
| 1 | | Green pepper; cut in pieces |
| 1 | | Med Onion; quartered |
| 4 | | Boneless chicken breasts; * |
| 3 | tb | Instant tapioca; (heaping) |
| 8 | oz | Pineapple chunks; canned, ** |
| 2 | tb | Candied ginger; or fresh,*** |
| 1/3 | c | Dark brown sugar; packed |
| 1/3 | c | Red wine vinegar |
| 1 | tb | Soy sauce |
| 1 | ts | Instant Chicken bouillon |
| 1/2 | ts | Garlic powder |
| 1 | | Med Green pepper; strips |
| 10 | | Fresh cilantro leaves; opt. |
| | | Rice; hot, cooked |
Please note: The original recipe for this calls for green peppers. Since my
husband will not them, I substituted cilantro to give it more flavor. I
also put in fresh minced ginger instead of powdered which the original
recipe calls for. *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 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.