Recipe for Chicken Stew with Pepper and Pineapple (Adapted) 
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Yield:
4
Ingredients:
Amount Ingredient
1 lb boneless skinless chicken thigh pieces cut into 1-1/2" pcs
4 med carrots cut in 1" pieces
1/2 cup fat-free chicken broth *2
2 tbl grated ginger root *3
1 tbl sugar substitute *4
(Sugar Twin Brown)
2 tbl light soy sauce *5
1/2 tsp ground allspice
1/2 tsp hot sauce (red pepper)
8 oz pineapple chunks in juice (1 can)
drained and juice reserved
1 tbl cornstarch
1 med green bell pepper cut in 1" pieces*6
1 med red bell pepper cut into 1" pieces
Instructions:
Instructions: MiX all ingredients except pineapple, cornstarch and bell pepper in 3-1/2 to 6 quart slow cooker.

COVER and cook on low heat setting 7 to 8 hours (or high heat setting 3 to 4 hours) or until vegetables are tender and chicken is no longer pink in center.

MIX reserved pineapple juice and cornstarch until smooth; gradually stir into chicken mixture. Stir in pineapple and bell peppers.

COVER and cook on high heat setting about 15 minutes or until slightly thickened.

SERVE over rice.

NOTES : Note 1: Recipe called for skinless, boneless chicken breast, I found that the breast meat was dry, whereas the thighs were moist. Note 2: Called for regular chicken broth. Note 3: Called for chopped not minced gingerroot, recipe also calls for 1 teaspoon ground ginger if fresh not available. Note 4: Called for packed brown sugar. Note 5: Called for regular brown sugar. Note 6: I added an extra green pepper. WW Points = 8

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