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Ingredients
Directions
1
Put vegetables in crock pot.2
Sprinkle tapioca over vegetables.3
Place chicken on top of vegetables.4
For sauce, in a small bowl combine undrained pineapple, sugar, vinegar, soy sauce, garlic powder, bouillon granules and ginger.5
Pour sauce over vegetables and chicken.6
Cook on low for 10 to 12 hours.
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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (339g) Recipe makes 4 servings The following items or measurements are not included below: red wine vinegar |
||
| Calories 453 | ||
| Calories from Fat 189 | (41%) | |
| Amount Per Serving | %DV | |
| Total Fat 21.1g | 32% | |
| Saturated Fat 6.0g | 30% | |
| Monounsaturated Fat 8.6g | ||
| Polyunsaturated Fat 4.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 103mg | 34% | |
| Sodium 391mg | 16% | |
| Potassium 663mg | 18% | |
| Total Carbohydrate 39.0g | 13% | |
| Dietary Fiber 3.3g | 13% | |
| Sugars 27.6g | ||
| Protein 27.5g | 55% | |
| Vitamin A 8065mcg | 161% | |
| Vitamin B6 0.8mg | 38% | |
| Vitamin B12 0.4mcg | 7% | |
| Vitamin C 60mg | 101% | |
| Vitamin E 1mcg | 3% | |
| Calcium 65mg | 6% | |
| Iron 2mg | 12% | |
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