Title: Sweet 'n' Sour Crockpot Chicken
Categories: Chicken, Crockpot, Low-fat
Yield: 6 Servings

1 1/2 c Carrots; cut into 1/4" piece
1 lg Green Pepper; cut 1" pieces
1 md Onion; cut into wedges
2 tb Tapioca; quick-cooking
6 oz Pineapple juice; frozen
-concentrate, or orange
1/2 c Catsup
2 tb Lemon juice
2 tb Tapioca
1 Cinnamon Stick; 2 inches
1/3 c Brown sugar; packed
1/3 c Red wine vinegar
1 tb Soy sauce
1/2 ts Chicken bouillon granules
3 lb Chicken; skinless white
-meat, cut up
Hot cooked couscous

For sauce, in a small bowl combine juice concentrate, catsup, and lemon
juice. Pour about half of the sauce into a crockpot. Add tapioca and
cinnamon to the cooker; stir.

Cover; cook on low-heat setting 10-12 hours or high-heat setting 4 1/2-5
1/2 hours. Discard spice bag. Transfer chicken to a serving platter. Skim
fat from sauce. Serve sauce and hot couscous with chicken.

Recipe by: Better Homes & Gardens New Crockery Cookbook

Posted to JEWISH-FOOD digest Volume 98 #035 by Annice Grinberg
on Jan 20, 98