Wednesday, October 12, 2011

Slow Cooker Pineapple Pepper Chicken Stew

This is a really easy recipe and definitely a go-to recipe for this house. I have been trying to get us to try at least one new recipe a week to see if it is a keeper or a tosser. I have a file on my computer full of recipes that I have clipped from magazines, received from friends, etc. and most we've never tried. This one was great and next time will do a couple of tweaks to make it more child friendly.

Slow Cooker Pineapple Pepper Chicken Stew


  • 1 lb chicken breasts, raw, diced (I used whole frozen and they were perfect shredded)
  • 4 medium carrots, one-inch pieces
  • 1 cup chicken broth (I used just plain water)
  • 2 TBSP fresh ginger, minced (I used 1 TBSP of ginger spice)
  • 2 TBSP soy sauce
  • 1/2 tsp Allspice
  • 1/2 tsp red pepper flakes
  • 14 oz pineapple chunks in juice, juice drained and saved (I would use crushed pineapple next time)
  • 1 TBSP cornstarch
  • 1 red bell pepper, cut into one-inch pieces
  • 2 oz snow peas
  1. Mix all ingredients except pineapple, cornstarch, snow peas and bell pepper in 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. 
  4. Stir in pineapple, snow peas and bell pepper. 
  5. Cover and cook on high heat setting about 15 minutes or until slightly thickened. 
  6. Serve over rice.

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