| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Pot roast, Poultry, Main dish |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Carrots; cut into 1/4" piece |
| 1 |
lg |
Green Pepper; cut 1" pieces |
| 1 |
md |
Onion; cut into wedges |
| 2 |
tb |
Tapioca; quick-cooking |
| 3 |
lb |
Chicken pieces; skinned & frozen |
| 8 |
oz |
Pineapple chunks; juice pack |
| 1/3 |
c |
Brown sugar; packed |
| 1/3 |
c |
Red wine vinegar |
| 1 |
tb |
Soy sauce |
| 1/2 |
ts |
Chicken bouillon granules |
| 1/4 |
ts |
Garlic powder |
| 1/4 |
ts |
Ginger; ground |
|
|
Hot cooked rice |
INSTRUCTIONS
In crockpot, combine carrots, green pepper, and onion. Sprinkle tapioca
over vegetables. Place frozen chicken pieces atop vegetables. For sauce,
in a small bowl combine undrained pineapple, brown sugar, vinegar, soy
sauce, bouillon, garlic powder, and ginger. Pour sauce over chicken pieces.
Cover; cook on low-heat setting for 10-12 hours or on high-heat setting for
5-6 hours. Serve over rice.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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