1Drain pineapple, reserving juice. Place pineapple chunks in small bowl; cover and refrigerate.
2Place 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.
3Cover and cook on low heat setting 7 to 9 hours or until juice of chicken is no longer pink.
4During 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.