Chicken Stew with Pepper and Pineapple

Chicken Stew with Pepper and Pineapple
  • 1 pound skinless, boneless chicken breast halves - cut into cubes
  • 4 cups carrots, cut into 1 inch pieces
  • 1/2 cup chicken broth
  • 1 tablespoon minced fresh ginger root
  • 1 tablespoon packed brown sugar
  • 2 tablespoons soy sauce
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon hot pepper sauce
  • 1 tablespoon cornstarch
  • 1 (8 ounce) can pineapple chunks, juice reserved
  • 1 red bell pepper, diced


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

03/25/2017
Chicken Stew with Pepper and Pineapple, recipe PT15M PT1H 5 455 calories

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