Crockpot sweet 'n' sour chicken
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Carrots; cut into 1/4\" piece |
| 1 | large | Green Pepper; cut 1\" pieces |
| 1 | medium | Onion; cut into wedges |
| 2 | tablespoons | Tapioca; quick-cooking |
| 1 | can | Frozen Pineapple-Orange 6oz juice Concentrate, thawed |
| ½ | cup | Catsup |
| 2 | tablespoons | Lemon juice |
| 2 | tablespoons | Tapioca |
| Cinnamon Stick; 2 inches | ||
| ⅓ | cup | Brown sugar; packed |
| ⅓ | cup | Red wine vinegar |
| 1 | tablespoon | Soy sauce |
| ½ | teaspoon | Chicken bouillon granules broken |
| 8 | Allspice; whole | |
| 4 | Cloves; whole | |
| 3 | pounds | Chicken; skinned, cut up, & frozen |
| Hot cooked couscous | ||
Directions
For sauce, in a small bowl combine juice concentrate, catsup, and lemon juice. Pour about half of the sauce into a crockpot. Add tapioca to the cooker; stir.
For spice bag, place cinnamon, allspice, and cloves in cheesecloth and tie. Add bag to cooker. Place frozen chicken pieces in crockery cooker. Pour remaining sauce over chicken.
Cover; cook on low-heat setting 10-12 hours or high-heat setting 4½-5 ½ hours. Discard spice bag. Transfer chicken to a serving platter. Skim fat from sauce. Serve sauce and hot couscous with chicken. Submitted By MICHELLE HOWE On 07-20-95