Chicken Stew with Pepper and Pineapple
1 lb boneless, skinless chicken breast halves, cut into 1 1/2 inch pieces 4 mdm carrots, cut into 1 inch pieces 1/2 cup chicken broth 1 tbls finely chopped gingerroot (or 1 tsp ginger) 1 tbls packed brown sugar 2 tbls soy sauce 1/2 tsp ground allspice 1/2 tsp red pepper sauce (hot sauce) 1 tbls cornstarch 1 can (8 oz) pineapple chunks in juice, drained and juice reserved 1 mdm red bell pepper, cut in 1 inch pieces Mix chicken, carrots, broth, gingerroot, brown sugar, soy sauce, allspice, and pepper sauce in 3 1/2 to 4 quart crockpot. Cover and cook on low heat setting 7 to 8 hours or until vegetables are tender and chicken is no longer pink. Mix cornstarch and reserved pineapple juice; gradually stir into chicken mixture. Stir in pineapple and green pepper. Cover and cook on high heat setting about 15 minutes longer or until slightly thickened and bubbly. 4 points/4 servings |
Pat this sounds terrific....although gingerroot and hot sauce are not a particular favorite of mine...I will try half the hot sauce but the ginger no lol...but this is something my DH and I would love...love that crockpot!!!
Thanks for sharing..... :) Carla |
Snerdlet,
This sounds delicious and I love those crockpot and one pot meals! I printed it out to try next week. Jeri....and her 3 snerds :) |
That recipe sounds great but how long would it take to make using a regular pot on the stovetop?
Thanks, Sandi :) |
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