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
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Steps
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.
To make this great stew extra-special, just sprinkle with sliced green onions and toasted coconut or chopped peanuts or cashews.
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Nutrition Facts
Serving Size:1 Serving
Calories
210
Calories from Fat
35
Total Fat
4 g
Saturated Fat
1 g
Cholesterol
70 mg
Sodium
680 mg
Potassium
560 mg
Total Carbohydrate
19 g
Dietary Fiber
3 g
Protein
27 g
% Daily Value*:
Vitamin A
100%
100%
Vitamin C
32%
32%
Calcium
4%
4%
Iron
10%
10%
Exchanges:
1 Fruit; 1 Vegetable; 4 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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