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    Chicken Stew with Pepper and Pineapple

    Source of Recipe


    List of Ingredients

    1 pound skinless, boneless chicken breasts,
    cut into 1 1/2" pieces
    4 medium carrots, cut into 1" pieces
    1/2 cup chicken broth
    2 tablespoons finely chopped ginger root
    1 tablespoon packed brown sugar
    2 tablespoons soy sauce
    1/2 teaspoon ground allspice
    1/2 teaspoon red pepper sauce
    1 can pineapple chunks in juice, drained
    and juice reserved (8 ounces)
    1 tablespoon cornstarch
    1 medium bell pepper, cut into 1" pieces


    Mix all ingredients except pineapple, cornstarch and
    pepper in a 4-6 quart slow cooker. Cover and cook on
    heat for 7-8 hours (Or high heat for 3-4 hours) or
    vegetables are tender and chicken is no longer pink in
    Mix reserved pineapple juice and cornstarch until
    gradually stir into chicken mixture. Stir in pineapple
    bell pepper. Cover and cook on high setting about 15
    or until slightly thickened.
    Serves 4.




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