Chicken, Sweet And Sour /Crockpot

• 1 each carrots in chunks
• 1 each green bell peppers cubed
• 1 each onions quartered
• 2 tablespoons tapioca quick-cooking
• 4 each chicken breasts boned
• 8 ounces pineapple chunks
• 13 cup brown sugar dark brown
• 13 cup red wine vinegar
• 1 tablespoon soy sauce, tamari
• 1 teaspoon chicken broth instant
• 1/2 teaspoon garlic powder
• 2 tablespoons ginger root fresh, minced OR 2 tb candied ginger, chopped
• 1 teaspoon cilantro
• 1 x rice cooked, hot

1. For crockpot cooking:
2. Put vegetables in bottom of crockpot.
3. Sprinkle tapioca over vegetables.
4. Place chicken on top of vegetables.
5. Combine all other ingredients except rice in a small bowl.
6. Pour over chicken.
7. Cover crockpot and turn to low and cook for 8 to 10 hours.
8. Before serving make rice.
9. Serve over rice.
10. Leftovers can be reheated in microwave.
11. To cook in oven:
12. Put vegetables in bottom of a greased pan.
13. Sprinkle vegetables with tapioca.
14. Add chicken to pan.
15. Combine all other ingredients except rice in a small bowl.
16. Pour over chicken.
17. Cover pan tightly with foil.
18. Bake in 300 degree oven for 2 hours.
19. Serve over rice.
20. Leftovers can be reheated in microwave.

carrots, green bell peppers, onions, tapioca, chicken breasts boned, pineapple, brown sugar, red wine vinegar, soy sauce, chicken broth instant, garlic, ginger root, cilantro, rice

Taken from recipeland.com/recipe/v/chicken-sweet-sour-crockpot-1360 (may not work)