Title: Sweet & sour chicken crock pot
 Categories: Poultry, Crock pot, Chinese, Oriental
      Yield: 45 Servings
 
      1    Carrot; cut in pieces
      1    Green pepper; cut in pieces
      1    Med Onion; quartered
      2 tb Tapioca; quick-cooking
      4    Chicken breasts- boned, cut
      8 oz Pineapple chunks; canned un
    1/3 c  Dark brown sugar; firmly pa
    1/3 c  Red wine vinegar
      1 tb Soy sauce
      1 ts Chicken bouillon; instant g
    1/2 ts Garlic powder
      2 tb Ginger-root; fresh, minced
      1 ts Dried cilantro or 10 leaves
           Rice; hot cooked
 
  For crockpot cooking -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. 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 in 300 deg. oven for 2 hours. Before serving make
  rice. Serve over rice. Leftovers can be reheated in microwave. *You
  can also use 2 T. chopped candied ginger.