Recipe#14447

Title: Chicken 21

rec.food.recipes archive

1 pound boneless skinless chicken breast halves, in 1 1/2" cubes
 4 carrots, in 1" chunks
 1/2 cup chicken broth
 1 tablespoon ginger root, finely chopped, or 1 teaspoon ground
 1 tablespoon packed brown sugar
 2 tablespoons soy sauce
 1/2 teaspoon ground allspice
 1/2 teaspoon red pepper sauce
 1 tablespoon cornstarch
 8 ounce can pineapple chunks in juice, drained/juice reserv
 1 medium red bell pepper, in 1" chunks (1 cup)
  
 Mix chicken, carrots, broth, gingerroot, brown sugar, soy sauce,
 allspice and pepper sauce in 3 1/2-4 quart Crock Pot lsow cooker.
 Cover and cook on Low heat setting 7-8 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 15m inutes longer or until slightly thickened and
 bubbly.  Serves 4.