Slow Cooker Chicken Stew with Pepper and Pineapple

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Slow Cooker Chicken Stew with Pepper and Pineapple calories by ingredient

Number of Servings: 4


    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.