Chicken Stew with Pepper and Pineapple
Source of Recipe
Jennifer
List of Ingredients
1 pound skinless, boneless chicken breasts,
cut into 1 1/2" pieces
4 medium carrots, cut into 1" pieces
1/2 cup chicken broth
2 tablespoons finely chopped ginger root
1 tablespoon packed brown sugar
2 tablespoons soy sauce
1/2 teaspoon ground allspice
1/2 teaspoon red pepper sauce
1 can pineapple chunks in juice, drained
and juice reserved (8 ounces)
1 tablespoon cornstarch
1 medium bell pepper, cut into 1" pieces
Recipe
Mix all ingredients except pineapple, cornstarch and
bell
pepper in a 4-6 quart slow cooker. Cover and cook on
low
heat for 7-8 hours (Or high heat for 3-4 hours) or
until
vegetables are tender and chicken is no longer pink in
center.
Mix reserved pineapple juice and cornstarch until
smooth;
gradually stir into chicken mixture. Stir in pineapple
and
bell pepper. Cover and cook on high setting about 15
minutes
or until slightly thickened.
Serves 4.
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