Slow Cooker Chicken Stew with Pepper and Pineapple

Categories: Chicken, Main Dish, Slow Cooker, Stew

Ingredients

• 1 pound boneless skinless chicken breast, cut into 1 1/2-inch pieces
• 4 medium carrots, cut into 1-inch pieces
• 1/2 cup Progresso® chicken broth (from 32-ounce carton)
• 2 tablespoons finely chopped gingerroot or 1 teaspoon ground ginger
• 1 tablespoon packed brown sugar
• 2 tablespoons soy sauce
• 1/2 teaspoon ground allspice
• 1/2 teaspoon red pepper sauce
• 1 can (8 ounces) pineapple chunks in juice, drained and juice reserved
• 1 tablespoon cornstarch
• 1 medium bell pepper, cut into 1-inch pieces

Directions

1. Mix all ingredients except pineapple, cornstarch and bell pepper in 3 1/2- to 6-quart slow cooker.

2. Cover and cook on low heat setting 7 to 8 hours (or high heat setting 3 to 4 hours) or until vegetables are tender and chicken is no longer pink in center.
3. Mix reserved pineapple juice and cornstarch until smooth; gradually stir into chicken mixture. Stir in pineapple and bell pepper.
4. Cover and cook on high heat setting about 15 minutes or until slightly thickened.

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