Chicken Stew with Pepper and Pineapple
1 pound skinless, boneless chicken breasts, cut into 1 1/2" pieces
4 medium carrots, cut into 1" pieces
1/2 cup chicken broth
2 tablespoons finely chopped gingerroot
1 tablespoon packed brown sugar
2 tablespoons soy sauce
1/2 teaspoon ground allspice
1/2 teaspoon red pepper sauce
1 can pineapple chunks in juice, drained and juice reserved (8 ounces)
1 tablespoon cornstarch
1 medium bell pepper, cut into 1" pieces
Mix all ingredients except pineapple, cornstarch and bell pepper in a 4-6 quart slow cooker. Cover and cook on low heat for 7-8 hours (Or high heat for 3-4 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 setting about 15 minutes or until slightly thickened.
Serves 4