How to make it

  • Place carrots, green peppers, and onions on bottom of crockpot insert. (I use a 6 quart crock pot for this.)
  • Sprinkle the tapioca over the veggies then place the chicken on top of the veggies.
  • Place the red pepper slices on top of the chicken.
  • In a mixing bowl combine the brown sugar, pineapple chunks with their juice, red wine vinegar, garlic, crystallized ginger, soy sauce, and bouillon. Stir to dissolve the sugar then pour over the chicken.
  • Cover and let cook on low for 8-10 hours.
  • Sprinkle fresh parsley over all during the last 10 minutes of cooking.
  • Serve over noodles or rice.

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