Chicken Stew with Pepper and Pineapple
Chicken Stew with Pepper and Pineapple Source: Betty Crocker Slow Cooker Serving size: 4 2 boned and skinned chicken breasts 4 medium carrots 1-inch pieces 1/2 cup chicken broth
Ingredients
- 2boned and skinned chicken breasts
- 4medium carrots 1-inch pieces
- 1/2cupchicken broth
- 1teaspoonground ginger
- 1tablespoonbrown sugar, packed
- 1/2teaspoonground allspice
- 1/2teaspoontabasco sauce
- 8ouncepineapple chunks in juice, juice drained and reserved
Directions
- 1
Chicken Stew with Pepper and Pineapple Source: Betty Crocker Slow Cooker Serving size: 4 2 boned and skinned chicken breasts 4 medium carrot
- 2
Cover and cook on LOW for 7 to 8 hours or on HIGH for 3 to 4 hours or until vegetables are tender and chicken is no longer pink in center
- 3
Mix reserved pineapple juice and corn starch until smooth
- 4
Gradually stir into chicken mixture
- 5
Stir in pineapple and bell pepper
- 6
Cover and cook on high heat setting about 15 minutes or until slightly thickened
- 7
NOTES: Serve with rice, sliced green onions, toasted coconut and chopped peanuts or cashews
- 8
Per serving: 195 Calories