Title: Crockpot Sweet and Sour Chicken
Categories: Poultry, Crockpot
Yield: 4 Servings

1 Carrot; cut in pieces
1 Green pepper; cut in pieces
1 Med Onion; quartered
4 Boneless chicken breasts; *
3 tb Instant tapioca; (heaping)
8 oz Pineapple chunks; canned, **
2 tb Candied ginger; or fresh,***
1/3 c Dark brown sugar; packed
1/3 c Red wine vinegar
1 tb Soy sauce
1 ts Instant Chicken bouillon
1/2 ts Garlic powder
1 Med Green pepper; strips
10 Fresh cilantro leaves; opt.
Rice; hot, cooked

*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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini