Gingered Chicken Stew (Crock Pot)

justcallmetoni's Note:

This is a modified version of a recipe I found on about.com. The spices are warming but not hot and the allspice really does work nicely with the ginger. I really like pineapple so Core plus 1 point per recipe for the cornstarch

• Total Time: 7 hrs 35 mins
• Prep Time: 10 mins
• Cook Time: 7 hrs 25 mins

Ingredients:

Servings: 6

• 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.

Reviews

[Boomette]

It was delicious. I used chicken legs and after 6 hours, it was tender and cooked through. I didn't cut them. I used chicken broth. At the end, I decided to not add green bell pepper and water chestnuts cause we had a big day out at the zoo. The next day, we ate the leftovers with my mother and she likes it a lot. Thanks Toni :)

[Rifka]

This meal was good. We made it for a group of people and some loved it. We liked it but it wasn't our favorite.

[Marty the Beagle]

This was easy and yummy! I have a rather large crockpot, and discovered I needed at least twice as much water/broth as called for to stop the chicken from burning.