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Put vegetables in bottom of crock pot. Sprinkle the quick cooking tapioca over the vegetables. Place chicken on top. Combine all other ingredients except cooked rice into a small mixing bowl; blend well. Pour over chicken. Cover and cook on Low for 8 to 10 hours. Before serving, make rice. Serve Sweet and Sour Chicken over cooked rice. Leftovers can be reheated in the microwave.
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Mexican tamarind candy — sweet, sour, spicy, salty snack tradition
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Water-sealed stoneware crock for large-batch lacto-fermentation