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How To make Sweet & Sour Chicken Crock Pot

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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.

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