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Slow Cooker Pineapple Pepper Chicken Stew - Dump and Go Dinner

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Slow Cooker Pineapple Pepper Chicken Stew - Dump and Go Dinner

Tricia
The Cook
4 Servings
12 Ingredients
2 Comments

Snow peas, bell peppers, and sweet pineapple join tender carrots and juicy chicken that are slow cooked in a gingery broth for this uplifting summery stew. Try serving over rice for a more filling dish in the colder months!

4 Servings
12 Ingredients
2 Comments

Ingredients

  • 1 ⅛ cups drain Chunk Pineapple, Juice Reserved
  • 1 tablespoon Cornstarch
  • ¼ cups Snow Pea
  • 2 ½ cups chunk Bell Pepper, Red
  • 2 ½ cups dice Chicken, Boneless Breasts
  • 2 ⅔ cups chunk Carrot
  • 1 cup Chicken Broth/Stock
  • 2 tablespoons peel and mince Ginger, Fresh
  • 1 tablespoon Brown Sugar
  • 2 tablespoons Soy Sauce
  • ½ teaspoons Allspice, Ground
  • ½ teaspoons Cayenne Pepper Sauce

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Supplies

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Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Mix reserved pineapple juice and cornstarch until smooth; divide among half the indicated quart-sized freezer bags.
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Make From Frozen Serving Day Directions

Slow Cooker

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Mix all ingredients except pineapple, cornstarch, snow peas and bell pepper in slow cooker.
  2. Cover and cook on low heat setting for 7 to 8 hours (or high heat setting for 3 to 4 hours) or until vegetables are tender and chicken is no longer pink in center.
  3. Mix reserved pineapple juice and cornstarch until smooth. Gradually stir into chicken mixture.
  4. Stir in pineapple, snow peas and bell pepper.
  5. Cover and cook on high heat setting about 15 minutes or until slightly thickened.

Nutrition Facts

Servings Per Recipe
4 Servings
Serving Size
about 2 cups
Amount Per Serving
Calories
267
Total Fat
4g
Saturated Fat
1g
Trans Fat
0g
Cholesterol
84mg
Sodium
717mg
Total Carbohydrates
31g
Fiber
4g
Sugar
23g
Protein
28g
WW Freestyle
1

2 Comments

Join the discussion
    1. No, half of the quart size bag are for juice/cornstarch blend half are for vegetables. Happy cooking!