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Sweet and Sour Chicken Crock Pot

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    Source: www.cookingindex.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 Onion - quartered (medium)

    4. 2 tablespoons 30ml Tapioca - quick-cooking

    5. 4 Chicken breasts- boned - cut 8 oz 227g Pineapple chunks - canned un

    6. 1/3 cup 53g / 1.9oz Dark brown sugar - firmly pa

    7. 1/3 cup 78ml Red wine vinegar

    8. 1 tablespoon 15ml Soy sauce

    9. 1 teaspoon 5ml Chicken bouillon - instant g

    10. 1/2 teaspoon 2 1/2ml Garlic powder

    11. 2 tablespoons 30ml Ginger-root; fresh - minced

    12. 1 teaspoon 5ml Dried cilantro or 10 leaves Rice - hot cooked

    Instructions Jump to Ingredients ↑

    1. Recipe Instructions For crockpot cooking -Put vegetables in bottom of crockpot. Sprinkle tapioca over vegetables. Place chicken atop 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. 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 300F oven for 2 hours. Before serving make rice. Serve over rice. Leftovers can be reheated in microwave. *You can also use 2 T. chopped candied ginger.

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