Slow Cooker Chicken Stew with Pepper and Pineapple
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
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
1. Mix all ingredients except pineapple, cornstarch and bell pepper 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 vegetables 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 and bell pepper.
4. 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.
(Total time will vary with appliance and setting.)
Number of Servings: 4
Recipe submitted by SparkPeople user CWEINBERG.
2. 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.
3. Mix reserved pineapple juice and cornstarch until smooth; gradually stir into chicken mixture. Stir in pineapple and bell pepper.
4. 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.
(Total time will vary with appliance and setting.)
Number of Servings: 4
Recipe submitted by SparkPeople user CWEINBERG.
Nutritional Info Amount Per Serving
- Calories: 256.1
- Total Fat: 2.3 g
- Cholesterol: 66.4 mg
- Sodium: 975.3 mg
- Total Carbs: 27.5 g
- Dietary Fiber: 3.4 g
- Protein: 30.3 g
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