1 each Carrot, cut in pieces 1 each Green pepper, cut in pieces 1 each Onion, quartered 2 tablespoons Tapioca, quick-cooking 4 each chicken breast, cut into 1"-2" pieces 8 ounces pineapple chunks in juice, canned 1/ 3 cup Dark brown sugar, firmly packed 1/ 3 cup Red wine vinegar 1 tablespoon Soy sauce 1 teaspoon Chicken bouillon, instant 1/ 2 teaspoon Garlic powder 2 tablespoons ginger root, minced 1 teaspoon cilantro, dried Fresh cilantro for garnish Rice, hot cooked Put vegetables. in bottom of crockpot. Sprinkle tapioca over vegetables. Place chicken on top of vegetables. Combine all other ingredients except rice and fresh cilantro 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 the rice with cilantro garnish. Leftovers can be reheated in microwave.

Don't forget the cheese and onions to top it. Remember, you can substitute the heat of your choice. Abbreviations: oz = ounce tsp = teaspoon Tbsp = Tablespoon ***************** 1 pound ground beef 2 onions, chopped 2 14-oz. cans chopped tomatoes, undrained (I like to use "Mexican-style" tomatoes-canned/diced/stewed) opt. I can green chiles - not drained 1 15-oz. can tomato sauce 1 Tbsp. chili powder 1 tsp. ground cumin 1/2 tsp. dried oregano 2 15-oz. cans red kidney beans, rinsed and drained 2 Tbsp. cornstarch 1/4 cup water Cook ground beef in heavy skillet until brown and drain. Mix all ingredients except cornstarch and water in 3-4 quart slow cooker. Cover and cook on low heat for 6-7 hours until vegetables are tender. Turn heat to high. Mix cornstarch and water until smooth and add to chili, stirring well. Uncover and cook for about 15 minutes, until slightly thickened. Yield: 8 servings