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Categories:
carrots green pepper onion tapioca chicken pineapple brown sugar red wine vinegar soy sauce garlic ginger
Viewed: 55 - Published at: 2 years agoIngredients
- 3 carrots, cut up
- 1 large cut up green pepper
- 1 medium onion, cut up
- 2 tablespoons quick-cooking tapioca
- 2 -3 lbs frozen meaty chicken, on bone, skinned
- 8 ounces unsweetened pineapple chunks
- 1/3 cup dark brown sugar, packed
- 1/3 cup red wine vinegar
- 1 tablespoon soy sauce
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ginger, ground
- 1/4 teaspoon instant chicken bouillon granules
Method
- Put vegetables in crock pot.
- Sprinkle tapioca over vegetables.
- Place chicken on top of vegetables.
- For sauce, in a small bowl combine undrained pineapple, sugar, vinegar, soy sauce, garlic powder, bouillon granules and ginger.
- Pour sauce over vegetables and chicken.
- Cook on low for 10 to 12 hours.
