Chicken Stew with Pepper and Pineapple

Chicken Stew With Pepper And Pineapple Recipe

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1 lb
chicken breasts, boneles, skinless and cut in 1 1/2" chunks
carrots, cut in 1" chunks
1/2 c
chicken broth
1 Tbsp
ginger, finely chopped
1 Tbsp
brown sugar, firmly packed
2 Tbsp
soy sauce
1/2 tsp
allspice, ground
1/2 tsp
hot pepper sauce
1 Tbsp
8 oz
pineapple, drained chunks with juice reserved
1 c
red bell pepper, cut in 1" chunks


1Mix chicken, carrots, broth, ginger root, brown sugar, soy sauce, allspice and pepper sauce in 3 1/2-4 quart slow cooker.
2Cover and cook on low heat setting 7-8 hours or until vegetables are tender and chicken is no longer pink in center.
3Mix cornstarch and reserved pineapple juice; gradually stir into chicken mixture.
4Stir in pineapple and bell pepper.
5Cover and cook on high heat setting about 15 minutes longer or until slightly thickened and bubbly.
6NOTE: One teaspoon ground ginger may be substituted for fresh ginger root.

About Chicken Stew with Pepper and Pineapple

Course/Dish: Chicken
Other Tag: Quick & Easy