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Ingredients Jump to Instructions ↓

  1. 1 pound boneless skinless chicken breast halves -- in

  2. 1/2" cubes

  3. 4 meds carrots -- in

  4. 1" chunks

  5. 1/2 cup chicken broth

  6. 1 tablespoon ginger root -- finely chopped*

  7. 1 tablespoon packed brown sugar

  8. 2 tablespoons soy sauce

  9. 1/2 teaspoon ground allspice

  10. 1/2 teaspoon red pepper sauce

  11. 1 tablespoon cornstarch

  12. 8 ounce can pineapple chunks in juice -- drained/juice reserv

  13. 1 medium red bell pepper -- in

  14. 1 " chunks (1 c.)

  15. 3 1/2-4 quart Crock Pot lsow cooker. Cover and cook on Low heat setting

  16. 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.

  17. 1 tsp. ground ginger may be substituted for fresh gingerroot. Serves

  18. 4. Per serving:

  19. 232 calories,

  20. 35 CFF,

  21. 4 g fat,

  22. 60 mg cholesterol,

  23. 750 mg. sodium,

  24. 25 g carbohydrate,

  25. 27 g protein Diet Exchanges:

  26. 1 starch,

  27. 3 1/2 very lean meat,

  28. 1/2 fruit Betty Crocker Casseroles and One-Dish Meals

  29. 142, p.

  30. 72 MC formatting by bobbi

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