Slow Cooker Chicken Stew with Pepper and Pineapple
- Cuisine: Thai
- Course: Main Dish
- Skill Level: Advanced
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- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 8:15 h
- Ready In: 8:25 h
Average Member Rating
(5 / 5)
1 People rated this recipe
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Nutritional Info
This information is per serving.
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Calories
237 -
Fat
12 g -
Saturated Fat
3.1 g -
Polyunsaturated Fat
2.8 g -
Cholesterol
83 mg -
Sodium
78 mg -
Potassium
202 mg -
Carbohydrate
0 g -
Fiber
0 g -
Sugars
1.6 g -
Protein
30 g
Slow cooker chicken stew with pepper and pineapple. Chicken breasts with red bell peppers, pineapples, and spices cooked in a slow cooker. Very tasty Thai recipe. You may also like Slow Cooker Lemon-Garlic Chicken or Pressure Cooker Turkey Breast with Mushroom Gravy
Slow Cooker Chicken Stew with Pepper and Pineapple
Ingredients
- 1 pound (480 g) boneless and skinless chicken breasts, cut into 1-inch (2,5 cm) cubes
- 1/2 cup (125 ml) chicken broth
- 1 medium yellow onion, peeled and sliced
- 1 tablespoon brown sugar
- 2 tablespoons soy sauce
- 1/2 teaspoon ground allspice
- 1/2 teaspoon red pepper sauce
- 1 tablespoon cornstarch
- 1 cup (250 ml) pineapple chunks in juice,drained,juice reserved
- 1 red bell pepper ,cut into 1-inch (2,5 cm) pieces
Method
Step 1
Combine all ingredients, except cornstarch pineapple and bell pepper, in a mixing bowl. Mix well. Transfer mixture to slow cooker.
Step 2
Cover and cook on low-heat setting for 7-8 hours.
Step 3
Combine cornstarch and reserved pineapple juice. Mix well. Stir into chicken mixture. Stir in pineapple chunks and bell pepper.
Step 4
Switch the heat to high. Cover and cook for 15 minutes.