Chicken Stew With Pepper And Pineapple

• 1 pound skinless, boneless chicken breast halves - cut into cubes
• 4 cups carrots, cut into 1 inch pieces
• 1/2 cup chicken broth
• 1 tablespoon minced fresh ginger root
• 1 tablespoon packed brown sugar
• 2 tablespoons soy sauce
• 1/2 teaspoon ground allspice
• 1/2 teaspoon hot pepper sauce
• 1 tablespoon cornstarch
• 1 (8 ounce) can pineapple chunks, juice reserved
• 1 red bell pepper, diced

1. Mix chicken, carrots, broth, ginger root, brown sugar, soy sauce, allspice and pepper sauce in 1 1/2- to 4-quart crock pot slow cooker. Cover and cook on low heat setting 7 to 8 hours or until vegetables are tender and chicken is no longer pink in center.
2. 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 15 minutes longer or until slightly thickened and bubbly.

skinless, carrots, chicken broth, fresh ginger root, brown sugar, soy sauce, ground allspice, hot pepper, cornstarch, pineapple, red bell pepper

Taken from www.allrecipes.com/recipe/13181/chicken-stew-with-pepper-and-pineapple/ (may not work)