1 ½ cup sliced carrots
1 large green pepper, chopped
2 tablespoon quick cooking tapioca
2-3 1/2lbs chicken, boneless skinless, cut up
8 oz pineapple chunks and juice
1/3 cup brown sugar
½ cup vinegar
1 tablespoon soy sauce
½ teaspoon instant chicken boullion
¼ teaspoon garlic powder
¼ teaspoon ground ginger or ½ teaspoon fresh grated ginger
1 teaspoon salt
Place vegetables in bottom of slow cooker, sprinkle with tapioca, place chicken on top. In a bowl, combine all remaining ingredients, mix together, pour over chicken. Cover and cook on low for 8-10 hours, serve over rice.
From the kitchen of Britten Bitner
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