Gingered Chicken Stew (Crock Pot)

środa, 19 lutego 2014

Gingered Chicken Stew (Crock Pot)

Time: 7 hrs 35 mins

Ingredients

  • 1 1/2 lbs boneless skinless chicken breasts, cut into 1 inch cubes
  • 8 carrots, pared and cut into 1-inch pieces
  • 3 tablespoons fresh gingerroot
  • 1 cup water or 1 cup fat-free chicken broth
  • 1/2 teaspoon allspice
  • 1/8 teaspoon white pepper
  • 2 tablespoons cornstarch
  • 1 (20 ounce) can unsweetened pineapple chunks, drained, juice reserved
  • 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)
  • 4 ounces sliced water chestnuts (about 1/2 cup)

Directions

  • 1 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.
  • 2 In small bowl, combine reserved pineapple juice and cornstarch and mix until smooth. Add to crockpot, stirring constantly.
  • 3 Add pineapple chunks, water chestnuts and bell pepper to crock pot. Cover and cook on high for 20-25 minutes until mixture is thickened.

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