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Prep Time: 20 Minutes Cook Time: 420 Minutes |
Ready In: 440 Minutes Servings: 4 |
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This is one of my all-time favorites! It cooks in the slow cooker, so I can throw it together in the morning and anticipate enjoying it for dinner all day long! Ingredients:
1 lb boneless skinless chicken, cut into 1 1/2 inch pieces |
4 medium carrots, cut into 1 inch pieces |
1/2 cup chicken broth |
1 teaspoon ground ginger |
1/2 teaspoon ground allspice |
1 (8 ounce) can pineapple chunks in juice, drained and juice reserved |
1 tablespoon cornstarch |
cooked rice |
Directions:
1. Mix all ingredients except pineapple and cornstarch in 3 1/2 to 6 quart slow cooker.
2. Cover and cook on low heat setting 7 to 8 hours (or high heat setting 3 to 4 hours) or until carrots are tender and chicken is no longer pink in center.
3. Mix reserved pineapple juice and cornstarch until smooth; gradually stir into chicken mixture. Stir in pineapple.
4. Cover and cook on high heat setting about 15 minutes or until slightly thickened. Serve over hot cooked rice.
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