Secret Recipes

Slow Cooked Sweet & Sour Chicken

• 2 carrots; cut in pieces
• 1 green pepper; cut in pieces
• 1 medium onion; quartered
• 2 Tbsp tapioca; quick cooking
• 4 chicken breasts boned, cut
• 8 oz pineapple chunks; canned un
• 1/3 cup dark brown sugar; firmly packed
• 1/3 cup red wine vinegar
• 1 Tbsp soy sauce
• 1 tsp chicken bouillon
• 1/2 tsp garlic powder
• 2 Tbsp ginger root; fresh, minced
• 1 tsp dried cilantro or 10 leaves
• white rice; hot cooked

For Crock Pot cooking Put vegs.in bottom of Crock Pot. Sprinkle tapioca over vegetables. Place chicken atop vegs. Combine all other ingreds. except rice in a small bowl. Pour over chicken. Cover Crock Pot and turn to low and cook for 8 10 hours. Before serving make rice. Serve over rice.

To cook in oven Put vegetables in bottom of a greased pan. Sprinkle vegs. with tapioca. Add chicken to pan. Combine all other ingreds. except rice in a small bowl. Pour over chicken. Cover pan tightly with foil.

Bake at 300° F for 2 hours. Before serving make rice. Serve over rice. Leftovers can be reheated in microwave.

Servings:

6