Crockpot Chicken Stew with Pepper and Pineapple
Crockpot Chicken Stew with Pepper and Pineapple recipe
chicken breast halves, boneless, skinless
in 1/2 in cubes
in 1 inch chunks
soy sauce, tamari
red hot pepper sauce
in juice, drained, juice reserved
sweet red bell peppers
in one inch chunks
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.