Ingredients

• 1 pound skinless, boneless chicken breast halves - cut into cubes
• 4 cups carrots, cut into 1 inch pieces
• 1/2 cup chicken broth
• 1 tablespoon minced fresh ginger root
• 1 tablespoon packed brown sugar
• 2 tablespoons soy sauce
• 1/2 teaspoon ground allspice
• 1/2 teaspoon hot pepper sauce
• 1 tablespoon cornstarch
• 1 (8 ounce) can pineapple chunks, juice reserved
• 1 red bell pepper, diced

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Instructions

1. Mix chicken, carrots, broth, ginger root, brown sugar, soy sauce, allspice and pepper sauce in 1 1/2- to 4-quart crock pot slow cooker. Cover and cook on low heat setting 7 to 8 hours or until vegetables are tender and chicken is no longer pink in center.
2. 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 15 minutes longer or until slightly thickened and bubbly.