Ingredients
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1 1/2 lbs boneless skinless chicken breasts, cut into 1 inch cubes
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8 carrots, pared and cut into 1-inch pieces
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1 cup water or 1 cup fat-free chicken broth
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1/2 teaspoon allspice
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1/8 teaspoon white pepper
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2 tablespoons cornstarch
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1 (20 ounce) can unsweetened pineapple chunks, drained, juice reserved
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4 ounces sliced water chestnuts (about 1/2 cup)
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3 tablespoons fresh gingerroot
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1 green bell pepper, cut into chunks (red or a mix of the two also work, but the green is a little less sweet and stands out more)
Instructions
- In 3-5 quart crockpot, combine chicken, carrots, ginger, water (or broth), allspice, and pepper. Cover crock pot and cook on low for 7-8 or high for 3-4 hours until chicken is cooked.
- In small bowl, combine reserved pineapple juice and cornstarch and mix until smooth. Add to crockpot, stirring constantly.
- Add pineapple chunks, water chestnuts and bell pepper to crock pot. Cover and cook on high for 20-25 minutes until mixture is thickened.