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Crockpot Chicken Stew with Pepper and Pi




Source of Recipe


Kate


List of Ingredients




1 lb boneless skinless chicken breast, cut into 1 1/2 inch pieces
4 medium carrots, cut into 1-inch pieces 1/2 cup chicken broth
2 tablespoons finely chopped gingerroot or 1 teaspoon ground ginger
1 tablespoon packed brown sugar
2 tablespoons soy sauce
1/2 teaspoon ground allspice
½ teaspoon red pepper sauce
1 (8 ounces) can pineapple chunks in juice, drained and juice reserved
1 tablespoon cornstarch
1 medium bell pepper, cut into 1-inch pieces


Recipe



1. Mix all ingredients except pineapple, cornstarch, and bell pepper in 3 1/2 to 6 quart crockpot.
2. Cover and cook on low 7 to 8 hours, high 3 to 4 hours, or until vegetables are tender and chicken is no longer pink in center.
3. Mix reserved pineapple juice and cornstarch until smooth and stir gradually into chicken.
4. Stir in pineapple and bell pepper.
5. Cover and cook on high about 15 minutes or until slightly thickened.
6. Serve over hot cooked rice, and garnish with sliced green onions and toasted coconut, or chopped peanuts or cashews if desired.

There's where all the points will come in, the rice and any 'additions'