• Cooking Time: 8-10 hours
  • Servings: 4-5
  • Preparation Time:


  • 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


Although this is not the "typical" red sweet and sour sauce, it is really good. My husband says it's the best s&s sauce he’s ever had. It’s very gingery though

Categories: Asian  Crock-pot  Dinner  Main Dish  Poultry  Sour  Sweet  Tangy 

Author Credit: RecipeLink

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