Pineapple Chicken Stew - cooking recipe

Ingredients

1 lb boneless skinless chicken, cut into 1 1/2 inch pieces
4 medium carrots, cut into 1 inch pieces
1/2 cup chicken broth
1 teaspoon ground ginger
1/2 teaspoon ground allspice
1 (8 ounce) can pineapple chunks in juice, drained and juice reserved
1 tablespoon cornstarch
cooked rice

Preparation

Mix all ingredients except pineapple and cornstarch 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 carrots 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.
Cover and cook on high heat setting about 15 minutes or until slightly thickened. Serve over hot cooked rice.