Chicken Stew with Pepper and Pineapple recipe

4 servings

1 skinless, boneless chicken breast halves - cut into cubes

4 cups carrots, cut into 1 inch pieces

1/2 cup chicken broth

1 tablespoon minced fresh ginger root

1 tablespoon packed brown sugar

2 tablespoons soy sauce

1/2 teaspoon ground allspice

1/2 teaspoon hot pepper sauce

1 tablespoon cornstarch

1 (8 ounce) can pineapple chunks, juice reserved

1 red bell pepper, diced

Mix chicken, carrots, broth, ginger root, brown sugar, soy sauce, allspice and pepper sauce in 1 1/2- to 4-quart crock pot slow cooker.

Cover and cook on low heat setting 7 to 8 hours or until vegetables are tender and chicken is no longer pink in center.

Mix cornstarch and reserved pineapple juice; gradually stir into chicken mixture.

Stir in pineapple and bell pepper.

Cover and cook on high heat setting about 15 minutes longer or until slightly thickened and bubbly.