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Post by ellise on Jul 21, 2005 17:20:20 GMT 10
1 pound skinless, boneless chicken breasts, cut into 1 1/2" pieces 4 medium carrots, cut into 1" pieces 1/2 cup chicken broth 2 Tbsp finely chopped ginger root 1 Tbsp packed brown sugar 2 Tbsp soy sauce 1/2 tsp ground allspice 1/2 tsp red pepper sauce 1 can pineapple chunks in juice, drained and juice reserved (8 ounces) 1 Tbsp cornstarch 1 medium bell pepper, cut into 1" pieces
Mix all ingredients except pineapple, cornstarch and bell pepper in a 4-6 quart slow cooker. Cover and cook on low heat for 7-8 hours (Or high heat for 3-4 hours) or until vegetables are tender and chicken is no longer pink in center. Mix reserved pineapple juice and cornstarch until smooth; gradually stir into chicken mixture. Stir in pineapple and bell pepper. Cover and cook on high setting about 15 minutes or until slightly thickened.
Serves 4.
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