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Crockpot Sweet & Sour Chicken

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      Title: CROCKPOT SWEET & SOUR CHICKEN
 Categories: Poultry, Crockpot
      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.
 
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