Sunday, October 23, 2011

Crockpot Chicken Stew with Pepper and Pineapple

Here is another great crockpot recipe.

1 lb. boneless, skinless chicken breasts cut into 1 1/2 inch chunks
4 medium carrots, cut into one inch pieces
1/2 cup chicken broth
2 tablespoons finely chopped gingerroot
1 tablespoon brown sugar
2 tablespoons soy sauce
1/2 teaspoon ground allspice
1 8 oz. can pineapple chunks, drained. Save the juice
1 tablespoon cornstarch
1 bell pepper cut into one inch pieces

Mix all ingredients, except for the pineapple, cornstarch and bell pepper in your crockpot.

Cover and cook on low for 7 to 8 hours, or on high for 3 to 4 hours.

Mix reserved pineapple juice and cornstarch until smooth, gradually stir into chicken mixture. Stir in pineapple and bell pepper.

Cover and cook on high for about 15 minutes, or until slightly thickened.

Serve over rice. You can substitute one teaspoon of ground ginger for the gingerroot.

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