Sweet & Sour Chicken
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
Put vegetables in bottom of crockpot.
Sprinkle tapioca over vegetables.
Place chicken on top of vegetables.
Combine all other ingredients 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 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
Put vegetables in bottom of crockpot.
Sprinkle tapioca over vegetables.
Place chicken on top of vegetables.
Combine all other ingredients 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.