Source: RecipeLink
Makes 4-5 servings

“I made this and my boyfriend absolutely loved it!  He said it was the best s&s sauce he’s ever had.  It’s very gingery though, and definitely not the typical s&s sauce.”

Ingredients
1 carrot, in chunks
1 green pepper, cubed
1 medium onion, quartered
2 Tablespoons tapioca
4 chicken breast, cut up
8 ounces dark brown sugar, packed
1/3 cup red wine vinegar
1 Tablespoon soy sauce
1 teaspoon chicken bouillon
2 Tablespoons fresh ginger root, minced
1/2 teaspoon garlic powder
1 teaspoon dried cilantro, or 10 fresh leaves
Rice, cooked

1. Put veggies in bottom of crockpot.  Sprinkle tapioca over veggies.  Place chicken on top of veggies.

2. Combine remaining ingredients, except rice, in a small bowl.  Pour over chicken.  Cover and cook 8-10 hours on low.

3. Serve over hot cooked rice

(Submitted by Webmaster)

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This entry was posted on Tuesday, October 2nd, 2007 at 3:38 am and is filed under Poultry, Slow Cooker. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.