Crockpot Sweet And Sour Chicken

• 1 each carrots cut in pieces
• 1 each green bell peppers cut in pieces
• 1 each onions quartered
• 4 each chicken breasts skinless, boneless
• 3 tablespoons tapioca, quick-cooking
• 8 ounces pineapple chunks undrained
• 2 tablespoons crystallized ginger (candied) or fresh, minced
• 13 cup brown sugar dark brown
• 13 cup red wine vinegar
• 1 tablespoon soy sauce, tamari
• 1 teaspoon chicken bouillon, powdered
• 1/2 teaspoon garlic powder
• 1 each green bell peppers cut in strips
• 10 each cilantro fresh (optional)
• 1 x rice cooked, hot

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

carrots, green bell peppers, onions, chicken breasts skinless, tapioca, pineapple, ginger, brown sugar, red wine vinegar, soy sauce, chicken bouillon, garlic, green bell peppers, cilantro, rice

Taken from recipeland.com/recipe/v/crockpot-sweet-sour-chicken-1325 (may not work)