MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       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.
  
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