Ingredients
- 4 chicken breasts
- 1 carrot
- 1 green pepper
- 1 onion
- 1 rice
- 8 oz pineapple chunks
- 3/8 cup wine vinegar (red)
- 3/8 cup dark brown sugar
- 4 tablespoon tapioca
- 1 tablespoon soy sauce
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ginger
Put vegetables in bottom of crockpot. Sprinkle tapioca over vegetables. Place chicken on top of 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.
