Sweet & Sour Chicken Crock Pot
|1||each||carrot, cut in pieces|
|1||each||green pepper, cut in pieces|
|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||teaspoon||chicken bouillon, instant|
|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.