Ingredients 1 each carrot, cut in pieces 1 each green pepper, cut in pieces 1 each onion, quartered 2 tablespoon tapioca, quick-cooking 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 tablespoon soy sauce 1 teaspoon chicken bouillon, instant 1/2 teaspoon garlic powder 2 tablespoon ginger-root, fresh, minced 1 teaspoon cilantro, dried or 10 leaves, fresh 1
rice, cooked, hot
Directions: 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.