One of my favorite things is a slow cooker meal. Usually around 3 o'clock I'll think "What I am making for dinner?" and if I've done a slow cooker meal it is such a moment of relief that I don't actually have to do anything when I get home. This one is almost a stew but lighter. It's not something to serve to the queen but its definitely an easy week night meal.
I usually serve this over rice. Sweet, savory and easy!
- 1 large onion, chopped
- 4 carrots, chopped
- 1/4 cup gluten free all purpose flour
- 2 1/2 tsp. paprika
- 2 1/2 tsp. lemon pepper
- 2 1/2 tsp. ground ginger
- 3 or 4 chicken breast, each cut into 2 inch pieces
- 1 cup chicken broth
- 1/2 cup reserved pineapple juice
- 2 tbsp. soy sauce
- 2 tbsp. brown sugar, packed
- 2 tbsp. chili sauce
- 1/4 tsp. ground allspice
- 1 large red pepper, cut into 1 inch pieces
- 1 (14oz.) can of pineapple tidbits, drained and juice reserved
- 2 tbsp. water
- 2 tbsp. cornstarch
Put onion and carrots into a 4 to 5 qt. slow cooker.
Combine next 4 ingredients in large re-sealable freezer bag. Add chicken breast pieces. Seal bag. Toss until coated. Arrange chicken on top of carrots.
Combine next 6 ingredients in 2 cup liquid measure. Pour over chicken. Do not stir. Cover. Cook on Low for 8 to 9 hours or on High for 4 to 4 1/2 hours.
Add red pepper and pineapple. Stir.
Stir water into cornstarch in small cup until smooth. Add to chicken mixture. Stir well. Cover. Cook on High for about 20 minutes until red pepper is tender crisp and sauce is slightly thickened.