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Title: Crockpot Sweet & Sour Chicken - Pjxg05a
Categories: Chicken Crockpot Fruit Lowcal
Yield: 4 Servings

1 Carrot; cut in pieces
1 Green pepper; cut in pieces
1 Med Onion; quartered
4 Boneless chicken breasts; *
3tbInstant tapioca; (heaping)
8ozPineapple chunks; canned, **
2tbCandied ginger; or fresh,***
1/3cDark brown sugar; packed
1/3cRed wine vinegar
1tbSoy sauce
1tsInstant Chicken bouillon
1/2tsGarlic 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 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. Judy Garnett/NC pjxg05a.

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