SLOW-COOKER CHICKEN STEW WITH PEPPER AND PINEAPPLE

Slow-Cooker Chicken Stew with Pepper and Pineapple image

Provided by By Betty Crocker Kitchens

Categories Entree

Time 8h35m

Yield 4

Number Of Ingredients 11

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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

Steps:

Mix all ingredients except pineapple, cornstarch and bell pepper in 3 1/2- to 6-quart slow cooker.
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.
Mix reserved pineapple juice and cornstarch until smooth; gradually stir into chicken mixture. Stir in pineapple and bell pepper.
Cover and cook on high heat setting about 15 minutes or until slightly thickened. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.

Nutrition Facts : Calories 210, Carbohydrate 19 g, Cholesterol 70 mg, Fiber 3 g, Protein 27 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 680 mg