Crock Pot Chicken Stew With Pepper and Pineapple

Total Time
7hrs 20mins
Prep 20 mins
Cook 7 hrs

I really should use my crock pot more often. I mean, you get tasty results (such as this) with a minimum of work. My kind of kitchen appliance.

Ingredients Nutrition


  1. Mix all ingredients except pineapple, cornstarch, and bell pepper in 3 1/2 to 6 quart crock pot.
  2. Cover and cook on low 7 to 8 hours, high 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 and stir gradually into chicken.
  4. Stir in pineapple and bell pepper.
  5. Cover and cook on high about 15 minutes or until slightly thickened.
  6. Serve over hot cooked rice, and garnish with sliced green onions and toasted coconut, or chopped peanuts or cashews if desired.
Most Helpful

I was careful to measure all the ingredents correctly and found the end result OK if not outstanding. The spice from the pepper flakes was just right and I liked the allspice in the dish. It was just missing some body in the spices. I think maybe adding a bunch of onion and a few cloves of garlic might do the trick. Also I noticed that it doesn't call for much liquid and I didn't bother to thicken it. Just mentioning that it isn't really a "stew" but more of an entree to pour over rice.

Chef Tweaker January 10, 2008

Extremely bland. Looked great when everything was added in the crock pot. Smeeled wonderful cooking! Even looked really pretty, But it seemed that maybe all the flavors cooked out. I've had this happen before with crockpot cooking. I think this would be a great stirfry recipe. I'll try it that way next with something green-broccoli or sugar snap peas tossed in for crunch and color.

Mizkoolcat September 07, 2007