· 1 each Carrot, cut in pieces
· 1 each Green pepper, cut in pieces
· 1 each Onion, quartered
· 2 tablespoons Tapioca, quick−cooking
· 4 each chicken breast, cut
· 8 ounces pineapple chunks in juice, canned un
· 1/3 cup Dark brown sugar, firmly pa
· 1/3 cup Red wine vinegar
· 1 tablespoon Soy sauce
· 1 teaspoon Chicken bouillon, instant g
· 1/2 teaspoon Garlic powder
· 2 tablespoons ginger root, minced
· 1 teaspoon cilantro, dried
· Fresh cilantro
· Rice, hot cooked
For crockpot cooking −Put vegs.in bottom of crockpot. Sprinkle tapioca over vegetables. Place chicken atop vegs.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.
· 1 each Green pepper, cut in pieces
· 1 each Onion, quartered
· 2 tablespoons Tapioca, quick−cooking
· 4 each chicken breast, cut
· 8 ounces pineapple chunks in juice, canned un
· 1/3 cup Dark brown sugar, firmly pa
· 1/3 cup Red wine vinegar
· 1 tablespoon Soy sauce
· 1 teaspoon Chicken bouillon, instant g
· 1/2 teaspoon Garlic powder
· 2 tablespoons ginger root, minced
· 1 teaspoon cilantro, dried
· Fresh cilantro
· Rice, hot cooked
For crockpot cooking −Put vegs.in bottom of crockpot. Sprinkle tapioca over vegetables. Place chicken atop vegs.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.
