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    Chicken Stew with Pepper and Pineapple

    Source of Recipe


    1 pound boneless skinless chicken breast halves, in 1 1/2" cubes
    4 carrots, in 1" chunks
    1/2 cup chicken broth
    1 tablespoon ginger root, finely chopped, or 1 teaspoon ground
    1 tablespoon packed brown sugar
    2 tablespoons soy sauce
    1/2 teaspoon ground allspice
    1/2 teaspoon red pepper sauce
    1 tablespoon cornstarch
    8 ounce can pineapple chunks in juice, drained/juice reserv
    1 medium red bell pepper, in 1" chunks (1 cup)

    Mix chicken, carrots, broth, gingerroot, brown sugar, soy sauce,
    allspice and pepper sauce in 3 1/2-4 quart Crock Pot lsow cooker.
    Cover and cook on Low heat setting 7-8 hours or until vegetables
    are tender and chicken is no longer pink in center. Mix cornstarch
    and reserved pineapple juice; gradually stir into chicken mixture.
    Stir in pineapple and bell pepper. Cover and cook on High heat
    setting about 15m inutes longer or until slightly thickened and
    bubbly. Serves 4.




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