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    Chicken Stew with Pepper and Pineapple


    Source of Recipe


    Internet

    List of Ingredients




    1 pound boneless, skinless chicken breasts, cut into 1 1/2 inch pieces
    4 medium carrots, cut into 1 inch pieces
    1/2 cup chicken broth
    2 tablespoons finely chopped ginger root or 1 teaspoon ground ginger
    1 tablespoon packed brown sugar
    2 tablespoons soy sauce
    1/2 teaspoon ground allspice
    1/2 teaspoon red pepper sauce
    1 8 ounce can pineapple chunks in juice, drained and juice reserved
    1 tablespoon cornstarch
    1 medium bell pepper, cut into 1 inch pieces

    Mix all ingredients except pineapple, cornstarch and bell pepper in 3 1/2 to 6 quart slow cooker. Cover and cook on low heat setting 7 to 8 hours or high heat setting 3 to 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 heat setting about 15 minutes or until slightly thickened. Makes 4 servings.

    Recipe




 

 

 


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