chicken stew with pepper and pineapple

Name: Chicken Stew with Pepper and Pineapple
Ingredients: 1 pound(s) chicken breasts, boneles, skinless and cut in 1 1/2" chunks; 4 - carrots, cut in 1" chunks; 1/2 cup(s) chicken broth; 1 tablespoon(s) ginger, finely chopped; 1 tablespoon(s) brown sugar, firmly packed; 2 tablespoon(s) soy sauce; 1/2 teaspoon(s) allspice, ground; 1/2 teaspoon(s) hot pepper sauce; 1 tablespoon(s) cornstarch; 8 ounce(s) pineapple, drained chunks with juice reserved; 1 cup(s) red bell pepper, cut in 1" chunks

9 Pinches

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Ingredients

1 pound chicken breasts, boneles, skinless and cut in 1 1/2" chunks
4 - carrots, cut in 1" chunks
1/2 cup chicken broth
1 tablespoon ginger, finely chopped
1 tablespoon brown sugar, firmly packed
2 tablespoons soy sauce
1/2 teaspoon allspice, ground
1/2 teaspoon hot pepper sauce
1 tablespoon cornstarch
8 ounces pineapple, drained chunks with juice reserved
1 cup red bell pepper, cut in 1" chunks

How To Make chicken stew with pepper and pineapple

Step 1

Mix chicken, carrots, broth, ginger root, brown sugar, soy sauce, allspice and pepper sauce in 3 1/2-4 quart slow cooker.

Step 2

Cover and cook on low heat setting 7-8 hours or until vegetables are tender and chicken is no longer pink in center.
Step 3

Mix cornstarch and reserved pineapple juice; gradually stir into chicken mixture.
Step 4

Stir in pineapple and bell pepper.
Step 5

Cover and cook on high heat setting about 15 minutes longer or until slightly thickened and bubbly.
Step 6

NOTE: One teaspoon ground ginger may be substituted for fresh ginger root.
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