Chicken Stew with Pepper and Pineapple Recipe

Ingredients
<br>- 1 pound skinless, boneless chicken breast halves - cut into cubes
<br>- 4 cups carrots, cut into 1 inch pieces
<br>- ½ cup chicken broth
<br>- 1 tablespoon minced fresh ginger root
<br>- 1 tablespoon packed brown sugar
<br>- 2 tablespoons soy sauce
<br>- ½ teaspoon ground allspice
<br>- ½ teaspoon hot pepper sauce
<br>- 1 tablespoon cornstarch
<br>- 1 (8 ounce) can pineapple chunks, juice reserved
<br>- 1  red bell pepper, diced
<br><p></p>Directions
<br>step 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.
<br>step 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.
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Ingredients
- 1 pound skinless, boneless chicken breast halves - cut into cubes
- 4 cups carrots, cut into 1 inch pieces
- ½ cup chicken broth
- 1 tablespoon minced fresh ginger root
- 1 tablespoon packed brown sugar
- 2 tablespoons soy sauce
- ½ teaspoon ground allspice
- ½ teaspoon hot pepper sauce
- 1 tablespoon cornstarch
- 1 (8 ounce) can pineapple chunks, juice reserved
- 1 red bell pepper, diced

Directions
step 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.
step 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.

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