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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