Crockpot Sweet and Sour Chicken

1 Carrot; in chunks
1 Green pepper; cubed
1 Med onion; quartered
2 Tbsp Tapioca; quick-cooking
4 Chicken breasts- boned; cut
8 oz Pineapple chunks; canned
1/3 cup Dark brown sugar; packed
1/3 cup Red wine vinegar
1 Tbsp Soy sauce
1 tsp Chicken bouillon; instant
1/2 tsp Garlic powder
2 Tbsp Ginger-root; fresh; minced
1 tsp Dried cilantro or 10 leaves
Rice; hot cooked

Put vegetables in bottom of crockpot. Sprinkle tapioca over vegetables. Place chicken atop Vegetables. Combine all other ingredients. except rice in a small bowl. Pour over chicken. Cover crockpot and turn to low and cook for 8-10 hours. Before serving make rice. Serve over rice. Leftovers can be reheated in microwave. To cook in oven Put vegetables in bottom of a greased pan. Sprinkle Vegetables. with tapioca. Add chicken to pan. Combine all other ingredients except rice in a small bowl. Pour over chicken. Cover pan tightly with foil. Bake in 300 F oven for 2 hours. Serve over rice. Leftovers can be reheated in microwave. Serves: 4 to 5