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)

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.

Serves 4