Ingredients:

1 pound boneless skinless chicken breast halves, in 1 1/2″ cubes
4 carrots, in 1″ chunks
1/2 cup chicken broth
1 tablespoon ginger root, finely chopped
1 tablespoon packed brown sugar
2 tablespoons soy sauce
1/2 teaspoon ground allspice
1/2 teaspoon red pepper sauce
1 tablespoon cornstarch
8 ounce can pineapple chunks in juice, drained (reserve juice)
1 medium red bell pepper, in 1″ chunks (1 cup)

Methods:

Mix chicken,carrots,broth, ginger root,brown sugar,soy sauce,allspice and pepper sauce in 3 1/2-4 quart Crock Pot slow cooker.

Cover and cook on low heat setting 7-8 hours or until vegetables are tender and chicken is no longer pink in center.

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.