Ingredients

1 carrot, cut in pieces
1 green pepper, cut in pieces
1 medium onion, quartered
4 boneless chicken breasts, skinned
3 Tbsp. instant tapioca (heaping)
8 oz. pineapple chunks; canned, with juice
2 Tbsp. candied ginger; or fresh, minced
1/3 C. dark brown sugar, packed
1/3 C. red wine vinegar
1 Tbsp. soy sauce
1 tsp. instant chicken bouillon
1/2 tsp. garlic powder
1 medium green pepper, strips
10 fresh cilantro leaves, optional
rice; hot, cooked

Cooking Instructions

Put vegetables at the bottom of crock-pot. Sprinkle tapioca over vegetables. Place chicken atop vegetables. Combine all other ingredients except rice in a small bowl. Pour over chicken. Cover crock-pot and turn to low and cook for 8-10 hours. Before serving make rice. Serve over rice. To Cook in Oven: Put vegetables at the 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 oven for 2 hours. Before serving make rice. Serve over rice.
 
 
"For the law of the Spirit of life in Christ Jesus has set you free from the law of sin and of death." (Romans 8:2)