Title: Crockpot Sweet and Sour Chicken
Categories: Poultry
Yield: 4 Servings
| 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 |
*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.