Sweet 'n' sour crockpot 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 |
| 6 | ounces | Pineapple juice; frozen concentrate, or orange |
| ½ | cup | Catsup |
| 2 | tablespoons | Lemon juice |
| 2 | tablespoons | Tapioca |
| 1 | Cinnamon Stick; 2 inches | |
| ⅓ | cup | Brown sugar; packed |
| ⅓ | cup | Red wine vinegar |
| 1 | tablespoon | Soy sauce |
| ½ | teaspoon | Chicken bouillon granules |
| 3 | pounds | Chicken; skinless white meat, cut up |
| 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 and cinnamon to the cooker; stir.
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.
Recipe by: Better Homes & Gardens New Crockery Cookbook Posted to JEWISH-FOOD digest Volume 98 #035 by Annice Grinberg <VSANNICE@...> on Jan 20, 98