Mix chicken, carrots, broth, gingerroot, brown sugar, soy sauce, allspice and pepper sauce in 3.5-4 quart Crock Pot lsow cooker. Cover and cook on Low heat setting 7-8 hours or until vegetables are tender and chicken is no longer pink in center. Mix cornstarch and reserved pineapple juice; gradually stir into chicken mixture. Stir in pineapple and bell pepper. Cover and cook on High heat setting about 15m inutes longer or until slightly thickened and bubbly. * 1 tsp. ground ginger may be substituted for fresh gingerroot. Serves 4. Per serving: 232 calories, 35 CFF, 4 g fat, 60 mg cholesterol, 750 mg. sodium, 25 g carbohydrate, 27 g protein Diet Exchanges: 1 starch, 3.5 very lean meat, half fruit Betty Crocker Casseroles and One-Dish Meals #142, p. 72 MC formatting by bobbi744@acd.net ICQ#2099532