| 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 |
Serve with...
Fresh Lemon Scones
Total Time:
32 min
| 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.
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.
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| Cornstarch doesn't mix well into hot liquids, especially soups and stews. Stirring the cornstarch into the reserved pineapple juice before adding it to the stew helps prevent lumps. |
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| To make this great stew extra-special, just sprinkle with sliced green onions and toasted coconut or chopped peanuts or cashews. |
Nutrition Information:
210 ( 35 ); 4 g ( 1 g); 70 mg; 680 mg; 19 g ( 3 g); 27 g 100 %; 32 %; 4 %; 10 % 1 ; 1 ; 4