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Chicken, Sweet And Sour
Categories: Crockpot, Chicken
Yield: 45 Servings
- 1 carrot; Chunks
- 1 green pepper; Cube
- 1 md Onion; Quarter
- 2 tb quick-cooking tapioca
- 4 Chicken Breasts; Boneless,
- 1 8 oz cn pineapple
- 1/3 c dark brown sugar; Pack Frim
- 1/3 c red wine vinegar
- 1 tb soy sauce
- 1 ts Instant Ground Chicken -Bouillon
- 1/2 ts garlic powder
- 2 tb fresh ginger; Mince
- 1 ts Dried cilantro
rice; Hot Cooked
Crockpot-Put Vegetables in Bottom of Crockpot. Sprinkle Tapioca Over Vegetables. Place Chicken Atop Vegetables. CombineAll 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 OtherIngreds. Except rice in a Small Bowl. Pour Over Chicken.Cover Pan Tightly With Foil. Bake in 300~ Oven For 2 Hours. Serve Over rice. Leftovers Can be Reheated in Microwave.
Jenn b Aka Mom2sam And Tiny
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