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1 lb boneless, skinless chicken breasts
4 carrots, pared and cut into 1" pieces
2 tbsp minced fresh ginger root
1/2 cup water
1/2 tsp allspice
1/8 tsp pepper
2 tbsp cornstarch
8 oz. can pineapple chunks, juice reserved
1 green pepper, cut into chunks
Cut chicken breasts into 1" cubes. In 3-5 quart crockpot, combine chicken, carrots, ginger, water, allspice, and pepper. Cover crockpot and cook on low for 7-8 hours until chicken is cooked.
In a small bowl, combine reserved pineapple juice and cornstarch and mix until smooth. Add to crockpot, stirring constantly. Add pineapple chunks and bell pepper to crockpot. Cover and cook on high for 20-25 minutes until mixture is thickened. Serves 4.Enjoy!
