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CROCKPOT SWEET AND SOUR CHICKEN

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    Source: www.cookreceipts.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1 Carrot; cut in pieces

    2. 1 Green pepper; cut in pieces

    3. 1 Med Onion; quartered

    4. 4 Boneless chicken breasts; *

    5. 3 tb Instant tapioca; (heaping)

    6. 8 oz Pineapple chunks; canned, **

    7. 2 tb Candied ginger; or fresh,**

    8. 1/3 c Dark brown sugar; packed

    9. 1/3 c Red wine vinegar

    10. 1 tb Soy sauce

    11. 1 ts Instant Chicken bouillon

    12. 1/2 ts Garlic powder

    13. 1 Med Green pepper; strips

    14. 10 Fresh cilantro leaves; opt. Rice; hot, cooked

    Instructions Jump to Ingredients ↑

    1. 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. —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008

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