Recipe ingredients
- 1 each carrot, cut in pieces
- 1 each green pepper, cut in pieces
- 1 each onion, quartered
- 2 tablespoons tapioca, quick-cooking
- 4 each chicken breast, cut
- 8 ounces pineapple chunks in juice, canned
- 1/3 cup dark brown sugar
- 1/3 cup red wine vinegar
- 1 tablespoon soy sauce
- 1 teaspoon chicken bouillon
- 1/2 teaspoon garlic powder
- 2 tablespoons ginger root, minced
- 1 teaspoon cilantro, dried
- Fresh cilantro
- Rice, hot cooked
Recipe method
- Put vegetables in bottom of crockpot. Sprinkle tapioca over vegetables.
- Place chicken and top vegetables. Combine all other ingredients.
- 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.
Other crockpot recipes:
Sweet and sour chicken recipe
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