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1
Drain pineapple, reserving juice. Place pineapple chunks in small bowl; cover and refrigerate.
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2
Place carrots, onion, garlic and gingerroot in 4 1/2- to 6-quart slow cooker. Top with chicken. Mix soy sauce, brown sugar and reserved pineapple juice; pour over chicken.
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3
Cover and cook on low heat setting 7 to 9 hours or until juice of chicken is no longer pink.
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4
During last 30 minutes, add pineapple and bell peppers. Increase to high heat setting. Mix cornstarch and water; stir into chicken mixture during last 10 minutes of cooking. Serve with rice.
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