Ingredients 1 each carrot, cut in pieces 1 each green pepper, cut in pieces 1 each onion, quartered 4 each chicken breasts, skinless, boneless 3 tablespoon instant tapioca (heaping) 8 oz pineapple chunks, undrained 2 tablespoon candied ginger, or fresh, minced 1/3 cup dark brown sugar, packed 1/3 cup red wine vinegar 1 tablespoon soy sauce 1 teaspoon instant chicken bouillon 1/2 teaspoon garlic powder 1 each green pepper, cut in strips 10 each cilantro leaves, fresh (optional) 1
rice, cooked, hot
Directions: For crockpot cooking put vegetables in bottom of crockpot. Sprinkle tapioca over vegetables. Place chicken atop 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. To cook in oven: Put vegetables in bottom of a greased pan. Sprinkle vegetables with tapioca. Add chicken to pan. Combine all other ingredients except rice in a small bowl. Pour over chicken. Cover pan tightly with foil. Bake in 300 degree oven for 2 hours. Before serving make rice. Serve over rice. Leftovers can be reheated in microwave.