Sweet & Sour Chicken Crock Pot Recipes
(4 servings)
Ingredients
1 teaspoon chicken bouillon
1/2 teaspoon garlic powder
2 tablespoon ginger root fresh & minced *
1 tablespoon dried cilantro or 10 leaves 1 carrot cut in pieces
1 green pepper cut in pieces
1 medium onion quartered
2 tablespoon of tapioca cooked quickly
4 chicken breasts boned & cut
8 ozs pineapple chunks
1/3 dark brown sugar
1/3 red wine vinegar
1 tablespoon soy sauce
hot cooked rice
Preparation
For crock pot cooking put all the vegetables in the bottom of the crock pot. Sprinkle tapioca over the vegetables. Place the chicken on top of the vegetables. Combine all the other ingredients except the rice in a small bowl. Pour over the chicken. Cover the crock pot and turn to low and cook for 8 to 10 hours. Before serving make the rice. Serve over the rice. Leftovers can be reheated in the microwave.
To cook in the oven put the vegetables into the bottom of a greased pan. Sprinkle the vegetables with tapioca. Add the chicken to the pan. Combine all the other ingredients except the rice in a small bowl. Pour over the chicken. Cover the pan tightly with foil and bake in a 300 degrees oven for 2 hours. Before serving make the rice. Serve over the rice. Leftovers can be reheated in microwave. * You can also use 2 tablespoons of chopped candied ginger.
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