Ingredients
- 4 chicken breasts boned (cut)
- 1 carrot (chop)
- 1 green pepper (chop)
- 1 onion quartered
- 1 rice (hot cooked)
- 8 ounces pineapple chunks unsweetened
- 3/8 cup wine vinegar (red)
- 3/8 cup dark brown sugar packed
- 4 tablespoons tapioca quick cooking
- 1 tablespoon soy sauce
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ginger (ground)
CROCKPOT: Put vegs.in bottom of crockpot. Sprinkle tapioca over vegetables. Place chicken atop vegs. Combine all other ingreds. 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. 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 in 300 deg. oven for 2 hours. Before serving make rice. Serve over rice.
