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    Chicken Stew with Pepper and Pineapple


    Source of Recipe


    Jennifer

    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

    Recipe



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

 

 

 


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