Recipe: Chicken Stew with Peppers and Pineapple (crock pot)

Chicken Stew with Pepper and Pineapple (crock pot)

"Here's a stew I tried and loved, though the SO thought it was a bit sweet! Chicken and Pineapple and Red Pepper....yum!"

4 to 6 boneless skinless chicken breasts, cut into bite-size pieces
4 medium carrots, cut into 1-inch pieces
1 cup chicken broth, divided use
1 tsp ground ginger
1 Tbsp packed brown sugar
2 Tbsp soy sauce
1/2 tsp ground allspice
1/8 tsp crushed red pepper
1 (10 3/4 oz) can condensed cream of chicken soup
1 (8.5 oz) can pineapple chunks, drained (reserve juice)
1 medium red bell pepper, cut into 1-inch piece
4 to 6 servings hot cooked rice (for servings)

Mix chicken, carrots, 1/2 cup broth, ginger, brown sugar, soy sauce, allspice and crushed red pepper in slow cooker.

Cover crock pot and cook on LOW for 4-6 hours, or HIGH for 2-4; until carrots are tender and chicken is no longer pink in the center.

Gradually stir (undiluted) cream of chicken soup and pineapple juice into chicken mixture. Then add pineapple chunks and pepper.

Cover crock pot and cook on HIGH about 15 minutes or until slightly thickened and bubbly.

Cook rice with the remaining 1/2 cup chicken broth and the rest of the water required (this makes the rice taste out of this world, believe me!).

"A wonderful dinner!"

Source: Valierran