Crock Cooker Chicken and Pineapple Stew

By Tonya_Speed

NUTRITION per serving: 232 Calories; 2g Fat; 29g Protein; 25g Carbohydrate; 3g Dietary Fiber; 66mg Cholesterol; 483mg Sodium. Exchanges: 0 Grain (Starch); 4 Lean Meat; 2 Vegetable; 1/2 Fruit. Points: 4

Ingredients

• 1 pound boneless skinless chicken breast meat, cut into 1 1/2-inch pieces
• 4 medium carrots, cut into 1-inch pieces
• 1/2 cup low sodium chicken broth
• 1 teaspoon ground ginger
• 1 tablespoon packed brown sugar
• 2 tablespoons low sodium soy sauce
• 1/2 teaspoon ground allspice
• 1/2 teaspoon hot sauce
• 1 (8-oz.) can pineapple chunks in juice, drained and juice reserved
• 1 tablespoon cornstarch
• 1 medium green bell pepper, cut into 1-inch pieces

Preparation

Step 1

In a slow cooker, combine first 8 ingredients (chicken through hot sauce). Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, or until vegetables are tender and chicken is no longer pink in the center. Combine reserved pineapple juice and cornstarch until smooth; gradually stir into chicken mixture then stir in pineapple chunks and bell pepper. Cover and cook on HIGH for 15 minutes or until slightly thickened.

SERVING SUGGESTION: Brown rice and steamed green and yellow (wax) beans.
GLUTEN FREE: Make sure chicken broth, soy sauce and hot sauce are gluten free.