CROCKPOT SWEET AND SOUR CHICKEN

17.12.2008 | Author: Cook | Posted in Chicken
Find out how to cook CROCKPOT SWEET AND SOUR CHICKEN in
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CROCKPOT SWEET AND SOUR CHICKEN


Servings: 4
Ingredients: 

  • 1    Carrot; cut in pieces
    • 

  • 1    Green pepper; cut in pieces
    • 

  • 1    Med Onion; quartered
    • 

  • 4    Boneless chicken breasts; *
    • 

  • 3 tb Instant tapioca; (heaping)
    • 

  • 8 oz Pineapple chunks; canned, **
    • 

  • 2 tb Candied ginger; or fresh,***
    • 

  • 1/3 c  Dark brown sugar; packed
    • 

  • 1/3 c  Red wine vinegar
    • 

  • 1 tb Soy sauce
    • 

  • 1 ts Instant Chicken bouillon
    • 

  • 1/2 ts Garlic powder
    • 

  • 1    Med Green pepper; strips
    • 

  • 10    Fresh cilantro leaves; opt.
    • 

  • Rice; hot, cooked
    •

*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.

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