Crockpot sweet and sour chicken
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Carrot; cut in pieces | |
| 1 | Green pepper; cut in pieces | |
| 1 | Med Onion; quartered | |
| 4 | Boneless chicken breasts; * | |
| 3 | tablespoons | Instant tapioca; (heaping) |
| 8 | ounces | Pineapple chunks; canned, ** |
| 2 | tablespoons | Candied ginger; or fresh,*** |
| ⅓ | cup | Dark brown sugar; packed |
| ⅓ | cup | Red wine vinegar |
| 1 | tablespoon | Soy sauce |
| 1 | teaspoon | Instant Chicken bouillon |
| ½ | teaspoon | Garlic powder |
| 1 | Med Green pepper; strips | |
| 10 | Fresh cilantro leaves; opt. | |
| Rice; hot, cooked | ||
Directions
*Remove all skin and any fat from chicken before cooking. ** DO NOT DRAIN the pineapple, include the juice in the crockpot. ***Mince the ginger if using fresh ginger. For crockpot cooking -Put vegs. in bottom of crockpot. Sprinkle tapioca over vegetables. Place chicken atop vegetables. Combine all other ingreds. 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. To cook in oven: Put vegetables in bottom of a greased pan. Sprinkle vegs. with tapioca. Add chicken to pan.
Combine all other ingreds. except rice in a small bowl. Pour over chicken. Cover pan tightly with foil. Bake in 300 deg. oven for 2 hours. Before serving make rice. Serve over rice. Leftovers can be reheated in microwave. Judy Garnett/NC pjxg05a.