Slow Cooker Chicken Stew with Pepper and Pineapple The yummy gingery-flavored sauce is delicious! To get every last drop, spoon stewed chicken, pepper and pineapple over hot cooked rice.
Prep Time:20 min Start to Finish:8 hr 35 min Makes:4 servings 1 pound boneless skinless chicken breast, cut into 1 1/2-inch pieces 4 medium carrots, cut into 1-inch pieces 1/2 cup chicken broth 2 tablespoons finely chopped gingerroot or 1 teaspoon ground ginger 1 tablespoon packed brown sugar 2 tablespoons soy sauce 1/2 teaspoon ground allspice 1/2 teaspoon red pepper sauce 1 can (8 ounces) pineapple chunks in juice, drained and juice reserved 1 tablespoon cornstarch 1 medium bell pepper, cut into 1-inch pieces Mix all ingredients except pineapple, cornstarch and bell pepper in 3 1/2- to 6-quart slow cooker. Cover and cook on low heat setting 7 to 8 hours (or high heat setting 3 to 4 hours) or until vegetables are tender and chicken is no longer pink in center. Mix reserved pineapple juice and cornstarch until smooth; gradually stir into chicken mixture. Stir in pineapple and bell pepper. Cover and cook on high heat setting about 15 minutes or until slightly thickened. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature. (Total time will vary with appliance and setting.) >From Betty Crocker -- http://groups.yahoo.com/group/casseroles_and_crockpots/ Looking for some new casseroles? Crockpot recipes?
