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
Preparation
Mix all ingredients except pineapple, cornstarch and bell pepper in 3 1/2- to 6-quart slow cooker.
Cover and cook on low heat setting 7 to 8 hours (or high heat setting 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; gradually stir into chicken mixture. Stir in pineapple and bell pepper.
Cover and cook on high heat setting about 15 minutes or until slightly thickened. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.
