2 14 1/2 oz cans tomatoes, undrained

2 T. quick-cooking tapioca

1 T. grated fresh ginger

1 T. snipped fresh cilantro or parsley

4 cloves garlic, minced

2 tsp. packed brown sugar (optional)

1/2 tsp. crushed red pepper

1/2 tsp. salt

 

Place chicken pieces in a 3 1/2 quart or 4 quart slow cooker. Drain one can of tomatoes, chop tomatoes from both cans.  For sauce, in a medium bowl, combine chopped tomatoes and the juice from the undrained can of tomatoes, the tapioca,  ginger, cilantro, or parsley, garlic, brown sugar (if desired),  crushed red pepper, and salt.  Pour sauce over chicken. Cover, cook on low heat setting for 6 to 7 hrs or on high heat setting for 3 to 3 1/2 hrs. Skim fat from sauce.  Serve sauce with chicken.

 

Yield:

Calories:

Fat:

Fiber: