Sweet and sour chicken crock pot

Yield: 45 servings

Measure Ingredient
1 Carrot; cut in pieces
1 Green pepper; cut in pieces
1 medium Onion; quartered
2 tablespoons Tapioca; quick-cooking
4 Chicken breasts- boned; cut
8 ounces Pineapple chunks; canned un
⅓ cup Dark brown sugar; firmly pa
⅓ cup Red wine vinegar
1 tablespoon Soy sauce
1 teaspoon Chicken bouillon; instant g
½ teaspoon Garlic powder
2 tablespoons Ginger-root; fresh; minced
1 teaspoon Dried cilantro or 10 leaves
Rice; hot cooked

For crockpot cooking -Put vegs.in bottom of crockpot. Sprinkle tapioca over vegetables. Place chicken atop vegs. 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. *You can also use 2 T. chopped candied ginger.

Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.

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