Crock Pot Chicken Stew With Pepper and Pineapple |
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Prep Time: 20 Minutes Cook Time: 420 Minutes |
Ready In: 440 Minutes Servings: 4 |
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I really should use my crock pot more often. I mean, you get tasty results (such as this) with a minimum of work. My kind of kitchen appliance. Ingredients:
1 lb 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 (8 ounce) can pineapple chunks in juice, drained and juice reserved |
1 tablespoon cornstarch |
1 medium bell pepper, cut into 1-inch pieces |
Directions:
1. Mix all ingredients except pineapple, cornstarch, and bell pepper in 3 1/2 to 6 quart crock pot.
2. Cover and cook on low 7 to 8 hours, high 3 to 4 hours, or until vegetables are tender and chicken is no longer pink in center.
3. Mix reserved pineapple juice and cornstarch until smooth and stir gradually into chicken.
4. Stir in pineapple and bell pepper.
5. Cover and cook on high about 15 minutes or until slightly thickened.
6. Serve over hot cooked rice, and garnish with sliced green onions and toasted coconut, or chopped peanuts or cashews if desired.
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