3 med. carrots, cut into 1/4" pieces (1 1/2 c.)
1 lg. green pepper, cut into 1" pieces
1 med. onion, cut into wedges
2 tbsp. quick cooking tapioca
2 1/2-3 lb. meaty chicken pieces, skinned & frozen
1 (8 oz.) can pineapple chunks (juice pack)
1/3 c. packed brown sugar
1/3 c. red wine vinegar
1 tbsp. soy sauce
1/2 tsp. instant chicken bouillon granules
1/4 tsp. garlic powder
1/4 tsp. ground ginger
Hot cooked rice

In a 3 1/2, 4, 5 or 6 quart crockery cooker 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 granules, 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. Makes 6 servings.

For 1 quart crockery cooker: Use 1 small carrot, cut into 1/4 inch pieces; 1/2 small green pepper, cut into 1 inch pieces; 1/4 cup chopped onions; 2 teaspoons quick cooking tapioca; 3/4 pound chicken thighs, skinned and frozen; 3 tablespoons unsweetened pineapple juice or water; 2 tablespoons brown sugar; 2 tablespoons red wine vinegar; 1 teaspoon soy sauce; 1/4 teaspoon instant chicken bouillon granules; dash garlic powder; dash ground ginger and hot cooked rice. Prepare as above. Cook for 9 to 10 hours. Makes 2 servings.