TACKtech’s Cookbook
Slow Cooker Chicken Stew with Pepper and Pineapple
Main > Slow Cooker Recipes
1 pound boneless skinless chicken breast, cut into 1 1/2-inch pieces 4 medium carrots, cut into 1-inch pieces 1/2 cup chicken broth 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. Served over Rice.

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Last Modified: 2025.08.17