Pineapple Pepper Chicken

Ingredients:

• 1 pound chicken breasts, raw, diced
• 4 medium carrots, one-inch pieces
• 1 cups chicken broth
• 2 Tablespoons fresh ginger, minced (approx. 1/2 inch of root)
• 1 Tablespoon brown sugar
• 2 Tablespoons soy sauce
• 0.5 teaspoons ground allspice
• 0.5 teaspoons red pepper sauce
• 14 ounces pineapple chunks in juice (juice drained and saved)
• 1 Tablespoon cornstarch
• 1 medium red bell pepper, cut in one-inch pieces
• 2 ounces snow peas

Directions:

Mix all ingredients except pineapple, cornstarch, snow peas and bell pepper in 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, snow peas and bell pepper. Cover and cook on high heat setting about 15 minutes or until slightly thickened. Serve over rice.