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Chicken: Chicken Stew With Peppers And Pineapple

Source of Recipe


Internet






List of Ingredients



• 1 pound boneless skinless chicken breasts cut into 1 1/2" pieces
  
• 4 medium carrots cut into 1" pieces
  
• 1/2 cup fat free chicken broth
  
• 2 tablespoons grated ginger root or 1 teaspoon ground ginger
  
• 1 tablespoon sugar substitute (sugar twin brown)
  
• 2 tablespoons light soy sauce
  
• 1/2 teaspoon ground allspice
  
• 1/2 teaspoon hot red pepper sauce
  
• 1 (8 ounce) can pineapple chunks in juice, drained and juice reserved
  
• 1 tablespoon cornstarch
  
• 1 medium green bell pepper cut into 1" pieces
  
• 1 medium red bell pepper cut into 1" pieces
  
• 2 cups cooked brown rice
  






Instructions



1. Mix all ingredients, except pineapple, cornstarch and bell peppers in a 3 1/2 to 6 quart slow cooker.
   
   
2. Cover and cook on low setting 7 to 8 hours or high heat setting 3 to 4 hours or until vegetables are tender and chicken is no longer pink.
   
   
3. Mix reserved pineapple juice and cornstarch until smooth; gradually stir into chicken mixture.
   
   
4. Stir in pineapple and bell peppers.
   
   
5. Cover and cook on high heat setting about 15 minutes, or until slightly thickened.
   
   
6. Serve over rice.
   
   
7. 4 servings at 8 points per serving.
   
   
8. Excluding Unknown ItemsCalories Per Serving: 397Fat: 11 gCalories From Fat: 17.0 %Protein: 78 gCarbohydrate: 47 gDietary Fiber: 5 gCholesterol: 57 mgSodium: 487 mg
   
   






Final Comments


Points were calculated using boneless skinless chicken thighs. I chose to use chicken breast.