Ingredients
- 4 meds carrots in
- 2 chunks
- 1 bell pepper in (red)
- 1 pound chicken breast in (boneless skinless halves)
- 8 ounce pineapple chunks in juice (drained)
- 1/2 cup chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon packed brown sugar
- 1 tablespoon cornstarch
- 1 tablespoon ginger root (finely chopped)
- 1/2 teaspoon pepper sauce (red)
- 1/2 teaspoon allspice (ground)
Mix chicken, carrots, broth, gingerroot, brown sugar, soy sauce, allspice and pepper sauce in 3 1/2-4 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 1/2 very lean meat, 1/2 fruit Betty Crocker Casseroles and One-Dish Meals #142, p. 72 MC formatting by bobbi744@acd.net ICQ#2099532
