Title: Chicken, Sweet and Sour /crockpot
Categories: Crockpot, Chicken
Yield: 45 Servings

1 Carrot; in chunks
1 Green pepper; cubed
1 md Onion; quartered
2 tb Tapioca; quick-cooking
4 Chicken breasts- boned; cut
8 oz Pineapple chunks; canned
1/3 c Dark brown sugar; firmly pa
1/3 c Red wine vinegar
1 tb Soy sauce
1 ts Chicken bouillon; instant g
1/2 ts Garlic powder
2 tb Ginger-root; fresh; minced
1 ts Dried cilantro or 10 leaves
Rice; hot cooked

For crockpot cooking: Put vegs.in bottom of crockpot. Sprinkle tapioca over
vegetables. Place chicken atop vegs. 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. Serve over rice.
Leftovers can be reheated in microwave. *You can also use 2 T. chopped
candied ginger.
Posted to JEWISH-FOOD digest V97 #328 by Nancy Berry
on Dec 18, 1997