Pineapple Chicken Stew

• 1 lb boneless skinless chicken, cut into 1 1/2 inch pieces
• 4 medium carrots, cut into 1 inch pieces
• 1/2 cup chicken broth
• 1 teaspoon ground ginger
• 1/2 teaspoon ground allspice
• 1 (8 ounce) can pineapple chunks in juice, drained and juice reserved
• 1 tablespoon cornstarch
• cooked rice

1. Mix all ingredients except pineapple and cornstarch in 3 1/2 to 6 quart slow cooker.
2. Cover and cook on low heat setting 7 to 8 hours (or high heat setting 3 to 4 hours) or until carrots are tender and chicken is no longer pink in center.
3. Mix reserved pineapple juice and cornstarch until smooth; gradually stir into chicken mixture. Stir in pineapple.
4. Cover and cook on high heat setting about 15 minutes or until slightly thickened. Serve over hot cooked rice.

chicken, carrots, chicken broth, ground ginger, ground allspice, pineapple, cornstarch, rice

Taken from www.food.com/recipe/pineapple-chicken-stew-172293 (may not work)