Crockpot Chicken Stew with Pepper & Pineapple
Crockpot Chicken Stew with Pepper and Pineapple recipe
Yield
4 servingsPrep
20 minCook
8 hrsReady
8 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Trans-fat Free, Low Carb
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.
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