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Slow-Cooker Chicken Stew with Pepper and Pineapple
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Prep Time:
20 minutes
Total Time:
8 hours 35 minutes
Indulge in the delicious gingery sauce by spooning it over flavorful stewed chicken, peppers, and pineapple atop steaming hot rice.
Ingredients:
  • 1 pound boneless skinless chicken breast, cut into 1 1/2-inch pieces
  • 4 medium carrots, cut into 1-inch pieces
  • 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
Instructions:
  • Combine all the ingredients in a 3 1/2- to 6-quart slow cooker, excluding the pineapple, cornstarch, and bell pepper.
  • Cook on low heat for 7 to 8 hours or high heat for 3 to 4 hours until the vegetables are tender and the chicken is cooked through.
  • Combine the pineapple juice and cornstarch until smooth; then gently incorporate it into the chicken mixture along with the pineapple and bell pepper.
  • Cook uncovered on high heat for approximately 15 minutes until the sauce reaches a slightly thickened consistency. Note: This recipe was specifically tested in slow cookers with heating elements in the side and bottom of the cooker, rather than cookers that only have a heated base. If using a slow cooker with just a heated base, refer to the manufacturer's instructions for layering ingredients and selecting the appropriate temperature.

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