Recipe for cooking Chicken Stew with Pepper and Pineapple

Soups for Salads :: Soups for the Crock Pot

Chicken Stew with Pepper and Pineapple

Source: Betty Crocker Slow Cooker

Servings size: 4

2 boned and skinned chicken breasts
4 med. carrots 1-in. pieces
1/2 C. chicken broth
1 tsp. ground ginger
1 Tbsp. brown sugar, packed
1/2 tsp. ground allspice
1/2 tsp. Tabasco sauce
8 oz. pineapple chunks in juice, juice drained and reserved
1 Tbsp. cornstarch
1 med. bell pepper, cut into 1-in. pieces

Mix all ingredients except pineapple, pineapple juice, cornstarch and bell pepper in 3 1/2- to 6-qt. crockpot.

Cover and cook on LOW for 7 to 8 hr. or on HIGH for 3 to 4 hr. or until vegetables are tender and chicken is no longer pink in center.

Mix reserved pineapple juice and corn starch until smooth. Gradually stir into chicken mixture. Stir in pineapple and bell pepper.

Cover and cook on high heat setting about 15 min. or until slightly thickened.

Servings 4.

NOTES: Serve with rice, sliced green onions, toasted coconut and chopped peanuts or cashews.

Per servings: 195 Cal.; 2g Fat (7% cal. from fat); 22g Protein; 24g Carbohydrate; 48mg Cholesterol; 280mg Sodium

Food Exchanges: 3 Lean Meat; 1 1/2 Vegetable; 1/2 Fruit