| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Betty crock, Chicken, Crock pot, Main dishes |
4 |
servings |
INGREDIENTS
| 1 |
lb |
Boneless skinless chicken breast halves; in 1 1/2" cubes |
| 4 |
md |
Carrots; in 1" chunks |
| 1/2 |
c |
Chicken broth |
| 1 |
tb |
Ginger root; finely chopped* |
| 1 |
tb |
Packed brown sugar |
| 2 |
tb |
Soy sauce |
| 1/2 |
ts |
Ground allspice |
| 1/2 |
ts |
Red pepper sauce |
| 1 |
tb |
Cornstarch |
| 8 |
oz |
Pineapple chunks in juice; drained, juice reserved |
| 1 |
md |
Red bell pepper; in 1 " chunks (1 c.) |
INSTRUCTIONS
Mix chicken, carrots, broth, gingerroot, brown sugar, soy sauce,
allspice and pepper sauce in 3 1/2-4 quart Crock Pot slow 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
Serving Ideas : Serve over Hot cooked rice
Recipe by: Betty Crocker Casseroles and One-Dish Meals #142, p. 72
Posted to KitMailbox Digest by Roberta Banghart <bobbi744@acd.net>
on Aug 22, 1998, converted by MM_Buster v2.0l.
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