Sweet’N’ Sour Chicken

1 1/2 c Carrots — cut into 1/4″ piece

1 lg Green Pepper — cut 1″ pieces

1 md Onion — cut into wedges

2 tb Tapioca — quick-cooking

3 lb Chicken pieces — skinned &

-frozen 8 oz Pineapple chunks — juice pack

1/3 c Brown sugar — packed

1/3 c Red wine vinegar

1 tb Soy sauce

1/2 ts Chicken bouillon granules

1/4 ts Garlic powder

1/4 ts Ginger — ground

Hot cooked rice

In crockpot, combine carrots, green pepper, and onion. Sprinkle tapioca over vegetables. Place frozen chicken pieces atop vegetables. For sauce, in a small bowl combine undrained pineapple, brown sugar, vinegar, soy sauce, bouillon, garlic powder, and ginger. Pour sauce over chicken pieces. Cover; cook on low-heat setting for 10-12 hours or on high-heat setting for 5-6 hours. Serve over rice.