• Cooking Time: 8-10 hours
• Servings: 4-5
• 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. 1. Put veggies in bottom of crockpot. Sprinkle tapioca over veggies. Place chicken on top of veggies.
3. 2. Combine remaining ingredients, except rice, in a small bowl. Pour over chicken. Cover and cook 8-10 hours on low.
5. 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