Crockpot Chicken Stew with Pepper and Pineapple
103
Crockpot Chicken Stew with Pepper and Pineapple recipe
Ingredients
| 1 | pound |
chicken breast halves, boneless, skinless
in 1/2 in cubes |
|
| 4 | meds |
carrots
in 1 inch chunks |
* |
| ½ | cup |
chicken broth
|
|
| 1 | tablespoon |
ginger root
finely chopped |
|
| 1 | tablespoon |
brown sugar
packed |
|
| 2 | tablespoons |
soy sauce, tamari
|
|
| ½ | teaspoon |
allspice
ground |
* |
| ½ | teaspoon |
red hot pepper sauce
|
* |
| 1 | tablespoon |
cornstarch
|
|
| 8 | ounces |
pineapple chunks
in juice, drained, juice reserved |
* |
| 1 | medium |
sweet red bell peppers
in one inch chunks |
Directions
Mix chicken, carrots, broth, gingerroot, brown sugar, soy sauce, allspice and pepper sauce in 3½ to 4 quart Crock Pot slow cooker.
Cover and cook on Low heat setting 7 to 8 hours or until vegetables are tender and chicken is no longer pink in center.
Mix cornstarch and reserved pineapple juice; gradually stir into chicken mixture.
Stir in pineapple and bell pepper.
Cover and cook on High heat setting about 15 minutes longer or until slightly thickened and bubbly.
- 1 teaspoon ground ginger may be substituted for fresh gingerroot.
Nutrition Facts
Serving Size 187g (6.6 oz)Amount per Serving
Calories 22618% of calories from fat
% Daily Value *
Total Fat 5g
7%
Saturated Fat 1g
6%
Trans Fat
0g
Cholesterol 97mg
32%
Sodium 581mg
24%
Total Carbohydrate
3g
3%
Dietary Fiber 1g
3%
Sugars g
Protein
74g
Vitamin A 19%
•
Vitamin C 64%
Calcium 2%
•
Iron 9%
* based on a 2,000 calorie diet
How is this calculated?
