Chicken, Sweet and Sour
Categories: Crockpot, Chicken
Yield: 45 servings

1 Carrot; chunks
1 Green pepper; cube
1 md Onion; quarter
2 Tbsp Quick-cooking tapioca
4 Chicken breasts; boneless,
1 8 oz cn pineapple
1/3 cup Dark brown sugar; pack frim
1/3 cup Red wine vinegar
1 Tbsp Soy sauce
1 tsp Instant ground chicken -bouillon
1/2 tsp Garlic powder
2 Tbsp Fresh ginger; mince
1 tsp Dried cilantro
Rice; hot cooked

CROCKPOT-Put vegetables 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.

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~ oven for 2 hours. Serve over
rice. Leftovers can be reheated in microwave.

Jenn B aka Mom2Sam and Tiny

--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/