Slow Cooker Chicken Stew with Pepper and Pineapple
Tuesday, March 19, 2019
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Slow cooker chicken stew with pepper and pineapple. Chicken breasts with red bell pepper, pineapple, and spices cooked in a slow cooker. Very tasty Thai recipe. Ingredients 1 pound (480 g) boneless,skinless chicken breasts,cut into 1-inch (2,5 cm) cubes 1/2 cup (125 ml) chicken broth 1 tablespoon ginger,finely chopped 1 tablespoon brown sugar 2 tablespoons soy sauce 1/2 teaspoon ground allspice 1/2 teaspoon red pepper sauce 1 tablespoon cornstarch 1 cup (250 ml) pineapple chunks in juice,drained,juice reserved 1 red bell pepper,cut into 1-inch (2,5 cm) pieces Method Step 1 Combine all ingredients,except cornstarch pineapple and bell pepper,in mixing bowl. Mix well. Transfer mixture to slow cooker. Step 2 Cover and cook on low-heat setting for 7-8 hours. Step 3 Combine cornstarch and reserved pineapple juice. Mix well. Stir into chicken mixture. Stir in pineapple chinks and bell pepper. Step 4 Switch heat setting to high. Cover and cook for 15 minutes.
