Recipe Details

Summary

Name: Sweet and Sour Chicken Crock Pot

Category: Rice

Ingredients and Directions

1 each carrot, cut in pieces

1 each green pepper, cut in pieces

1 each onion, quartered

2 tablespoon tapioca, quick-cooking

4 each chicken breasts, boneless, cut in pieces

8 oz pineapple chunks, canned, undrained

1/3 cup brown sugar, dark, firmly packed

1/3 cup red wine vinegar

1 tablespoon soy sauce

1 teaspoon chicken bouillon, instant

1/2 teaspoon garlic powder

2 tablespoon ginger-root, fresh, minced

1 teaspoon cilantro, dried or 10 leaves, fresh

1 rice, cooked, hot

For crockpot cooking: 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. To cook in oven: Put vegetables in bottom of a greased pan. Sprinkle vegetables with tapioca. Add chicken to pan. Combine all other ingredients except rice in a small bowl. Pour over chicken. Cover pan tightly with foil. Bake in 300 degree oven for 2 hours. Before serving make rice. Serve over rice. Leftovers can be reheated in microwave.