Ingredients 1 each carrot, cut in pieces 1 each green pepper, cut in pieces 1 each onion, quartered 4 tablespoon tapioca, quick-cooking 4 each chicken breasts, boned, skinned 8 oz pineapple chunks, unsweetened 1/3 cup dark brown sugar, packed 1/3 cup red wine vinegar 1 tablespoon soy sauce 1/4 teaspoon garlic powder 1/4 teaspoon ginger, ground 1
rice, cooked, hot
Directions: 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. Leftovers can be reheated in microwave.