Source: Betty Crocker Slow Cooker

Serving size: 4

2 boned and skinned chicken breasts
4 medium carrots 1-inch pieces
1/2 cup chicken broth
1 teaspoon ground ginger
1 tablespoon brown sugar, packed
1/2 teaspoon ground allspice
1/2 teaspoon Tabasco sauce
8 ounces pineapple chunks in juice, juice drained and reserved
1 tablespoon cornstarch
1 medium bell pepper, cut into 1-inch pieces

Mix all ingredients except pineapple, pineapple juice, cornstarch and bell pepper in 3 1/2- to 6-quart crockpot.

Cover and cook on LOW for 7 to 8 hours or on HIGH for 3 to 4 hours or until vegetables are tender and chicken is no longer pink in center.

Mix reserved pineapple juice and corn starch until smooth. Gradually stir into chicken mixture. Stir in pineapple and bell pepper.

Cover and cook on high heat setting about 15 minutes or until slightly thickened.

Serves 4.

NOTES: Serve with rice, sliced green onions, toasted coconut and chopped peanuts or cashews.

Per serving: 195 Calories; 2g Fat (7% calories from fat); 22g Protein; 24g Carbohydrate; 48mg Cholesterol; 280mg Sodium

Food Exchanges: 3 Lean Meat; 1 1/2 Vegetable; 1/2 Fruit