RCI-MT.004.0333.001
Crockpot sweet
Crockpot sweet from the Recidemia collection
Prep25 min
Cook50 min
Total75 min
Servings4
Difficultyadvanced
Ingredients
- carrot1 unitcut in pieces
- green pepper1 unitcut in pieces
- med Onion1 unitquartered
- 4 unit
- instant tapioca3 tbsp(heaping)
- pineapple chunks8 ozcanned, **
- candied ginger2 tbspor fresh, ***
- dark brown sugar1/3 cuppacked
- 1/3 cup
- 1 tbsp
- 1 tsp
- 1/2 tsp
- med green pepper1 unitstrips
- 10 unit
- rice1 unithot, cooked
Method
1
Cut carrot into pieces and green pepper into pieces; quarter the onion and set aside.
2
Place boneless chicken breasts in the crockpot and surround with the carrot pieces, quartered onion, and cut green pepper.
3
Sprinkle instant tapioca over the chicken and vegetables, distributing evenly across the pot.
4
Combine dark brown sugar, red wine vinegar, soy sauce, instant chicken bouillon, and garlic powder in a bowl, stirring until the sugar dissolves.
5
Drain the canned pineapple chunks, reserving the juice, and add the juice to the sugar-vinegar mixture.
2 minutes
6
Pour the liquid mixture over the chicken and vegetables in the crockpot, then stir gently to combine.
7
Cover the crockpot and cook on low heat for 8 hours (480 minutes), until the chicken is tender and cooked through.
8
Remove the chicken breasts and shred or cut into bite-sized pieces, then return to the crockpot.
9
Stir in the drained pineapple chunks and candied ginger (or fresh ginger if using), combining thoroughly.
10
Cut the medium green pepper into strips and add to the crockpot, stirring gently.
11
Cook uncovered for an additional 10–15 minutes to warm the peppers and blend flavors.
12
Serve over hot cooked rice and garnish with fresh cilantro leaves if desired.