Sweet and Sour Chicken Crock Pot

Course : Chinese
Serves: 45
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Ingredients:

1 medium carrot -- cut in pieces
1 medium green pepper -- cut in pieces
1 medium onion -- quartered
2 tablespoons tapioca -- quick-cooking
4 medium chicken breasts- boned -- cut
8 ounces pineapple chunks -- canned un
1/3 cup dark brown sugar -- firmly pa
1/3 cup red wine vinegar
1 tablespoon soy sauce
1 teaspoon chicken bouillon -- instant g
1/2 teaspoon garlic powder
2 tablespoons ginger-root; fresh -- minced
1 teaspoon dried cilantro or 10 leaves
3 Cup rice -- hot cooked
 

Preparation / 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. Before serving make rice. Serve over rice. Leftovers can be reheated in microwave. 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 300F oven for 2 hours. Before serving make rice. Serve over rice. Leftovers can be reheated in microwave. *You can also use 2 T. chopped candied ginger.


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