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Categories:
chicken breast carrots chicken broth gingerroot brown sugar soy sauce ground allspice red pepper pineapple cornstarch bell pepper
Viewed: 59 - Published at: 4 years agoIngredients
- 1 lb boneless skinless chicken breast, cut into 1 1/2 inch pieces
- 4 medium carrots, cut into 1-inch pieces
- 12 cup chicken broth
- 2 tablespoons finely chopped gingerroot or 1 teaspoon ground ginger
- 1 tablespoon packed brown sugar
- 2 tablespoons soy sauce
- 12 teaspoon ground allspice
- 12 teaspoon red pepper sauce
- 1 (8 ounce) can pineapple chunks in juice, drained and juice reserved
- 1 tablespoon cornstarch
- 1 medium bell pepper, cut into 1-inch pieces
Method
- Mix all ingredients except pineapple, cornstarch, and bell pepper in 3 1/2 to 6 quart crock pot.
- Cover and cook on low 7 to 8 hours, high 3 to 4 hours, or until vegetables are tender and chicken is no longer pink in center.
- Mix reserved pineapple juice and cornstarch until smooth and stir gradually into chicken.
- Stir in pineapple and bell pepper.
- Cover and cook on high about 15 minutes or until slightly thickened.
- Serve over hot cooked rice, and garnish with sliced green onions and toasted coconut, or chopped peanuts or cashews if desired.
