Mom's Crockpot Sweet & Sour Chicken
Make your chicken feel special with this tantalizing recipe that can be made using your crockpot.
Yield
8 servingsPrep
15 minCook
8 hrsReady
8 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 |
carrots
in chunks |
*
|
|
| 1 |
green bell peppers
cubed |
*
|
|
| 1 |
onions
quartered |
*
|
|
| 2 | tablespoons |
tapioca
quick-cooking |
|
| 4 |
chicken breasts
boned |
*
|
|
| 8 | ounces | pineapple chunks |
|
| ⅓ | cup |
brown sugar
dark brown |
*
|
| ⅓ | cup | red wine vinegar |
|
| 1 | tablespoon | soy sauce, tamari |
|
| 1 | teaspoon |
chicken broth
instant |
|
| ½ | teaspoon | garlic powder |
|
| 2 | tablespoons |
ginger root
fresh, minced OR 2 tb candied ginger, chopped |
|
| 1 | teaspoon | cilantro |
|
|
rice
cooked, hot |
*
|
Directions
For crockpot cooking:
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 to 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 vegetables with tapioca.
Add chicken to pan.
Combine all other ingredients except rice in a small bowl.
Pour over chicken.
Cover pan tightly with foil.
Bake in 300 degree oven for 2 hours.
Serve over rice.
Leftovers can be reheated in microwave.
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