1 of 5 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (307g) Recipe makes 4 servings
Calories 224
Calories from Fat 17		(7%)
Amount Per Serving		%DV
	Total Fat 1.9g	2%
	Saturated Fat 0.5g	2%
	Monounsaturated Fat 0.4g
	Polyunsaturated Fat 0.5g
	Trans Fat 0.0g
Cholesterol 65mg		21%
Sodium 732mg		30%
Potassium 683mg		19%
Total Carbohydrate 22.8g		7%
	Dietary Fiber 2.9g	11%
	Sugars 15.8g
Protein 28.9g		57%
detailed view... how is this calculated?

Chicken With Pepper and Pineapple - Crock Pot

Recipe #13276 | ½ day | 20 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: Derf
Oct 26, 2001

Nice tickley chicken, lots of taste. Serve over mounds of rice.

SERVES 4 -6 (change servings and units)

Ingredients

1 lb boneless skinless chicken breast, cut into 1 1/2 inch pieces
4 medium carrots, cut into 1 inch pieces
1/2 cup chicken broth
1 tablespoon finely chopped gingerroot
1 tablespoon packed brown sugar
2 tablespoons soy sauce
1/2 teaspoon ground allspice
1/2 teaspoon red pepper sauce (tabasco)
1 tablespoon cornstarch
1 (8 ounce) can pineapple chunks in juice, drained and juice reserved
1 medium red bell pepper, cut into 1 inch pieces - 1 cup

Directions

1
Mix chicken, carrots, broth, ginger root, brown sugar, soy sauce, allspice and pepper sauce in a 4-5 quart crock pot, slow cooker Cover and cook on low heat setting 7-9 hours or until veggies are tender and chicken is no longer pink in centre.
2
Mix cornstarch and reserved pineapple juice, gradually stir into chicken mixture.
3
Stir in pineapple and bell pepper.
4
Cover and cook on high heat setting about 15 minutes longer or until slightly thickened and bubbly.

Questions about this recipe?

Featured Reviews for This Recipe

From: yogiclarebear

On May 30, 2007

This was pretty tasty! It is different from the typical "Hawaiian" chicken because of the hot sauce. I think I'd add MORE hot sauce next time. I also added a bit of garlic, and some snow peas to the dish. My only gripe is that the chicken cooks so much faster than the carrots and ends up kindof dry. Maybe boiling the carrots a bit before crocking it all would help. This was great over rice.

1 person found this review helpful

Was this review helpful to you? YES | NO

From: William Catwright

On Mar 6, 2002

I thought the tast was great but found the cooking time to long and the 1 1/2 inch pieces cooked all apart. I think I would cook this again but make the pieces larger and cut back on the cooking time.

3 people found this review helpful

Was this review helpful to you? YES | NO

From: Robyn from the desert

On Apr 3, 2002

The recipe was good and easy to make. It's not one of the best recipes I've had, but it's tasty and very healthy. I might do it again, but add sweet-n-sour sauce or some other thick sauce.

2 people found this review helpful

Was this review helpful to you? YES | NO

Read all 3 reviews