Slow Cooker Chicken Stew with Pepper and Pineapple

 

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

• 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.