Plum-Spiced Chicken & Vegetables

• 2 lbs skinless chicken breasts, to 2-1/2 and/or thighs and/or legs
• 2 cups sliced carrots, bias cut
• 2 tablespoons quick-cooking tapioca
• 8 ounces tomato sauce
• 12 cup plum preserves
• 2 tablespoons vinegar
• 12 teaspoon ground ginger
• 12 teaspoon ground cinnamon
• 6 ounces pea pods, frozen,thawed
• 3 cups hot cooked rice
• 14 cup sliced green onion, bias cut

1. Rinse chicken; pat dry.
2. Set chicken aside.
3. In a 3-1/2 or 4 quart slow cooker place carrots; sprinkle with tapioca.
4. Place chicken pieces atop carrots.
5. In a bowl combine tomato sauce, plum jam or preserves, vinegar, ginger, and cinnamon.
6. Pour over chicken pieces.
7. Cover; cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.
8. Stir in thawed pea pods.
9. Arrange chicken over rice on platter.
10. Skim fat from sauce; pour over chicken.
11. Sprinkle with sliced green onions.

chicken breasts, carrots, tapioca, tomato sauce, preserves, vinegar, ground ginger, ground cinnamon, pods, rice, green onion

Taken from www.food.com/recipe/plum-spiced-chicken-vegetables-40792 (may not work)