Slow Cooker Chicken Stew with Pepper and Pineapple

By rickfanciullo

Ingredients

• 1 pound boneless, skinless chicken breast cut into 1 1/2 in pieces
• 4 medium carrots, cut into 1 inch pieces
• 1/2 cup chicken broth
• 2 tbs finely chopped ginger root or 1 tsp ground ginger
• 1 tbs packed brown sugar
• 2 tbs soy sauce
• 1/2 tsp ground allspice
• 1/2 tsp red pepper sauce
• 1 can (8 oz) pineapple chunks in juice, drained and reserve juice
• 1 tbs corn starch
• 1 medium bell pepper, cut into 1 inch pieces

Preparation

Step 1

1. Mix all ingredients, except pineapple, cornstarch and bell pepper, in 3 1/2 to 6 quart slow cooker.
2. cover and cook on low for 8 hours ( or high for4 hours). or until veggies are tender and chicken is no longer pink in the center.
3.Mix reserved pineapple juice and cornstarch until smooth. gradually stir into the chicken mixture. Stir in the pineapple and bell pepper.
4. Cover and cook on high for 15 minutes or until slightly thickened mixture develops.