1 pound boneless skinless chicken breast, cut into 1 1/2 inch pieces
4 medium carrots, cut into 1-inch pieces
1/2 cup chicken broth
1 tsp. ground ginger
1 tbs. packed brown sugar
2 tbs. soy sauce
1/2 tsp. allspice
1/2 red pepper sauce
1 can {8 oz.} pineapple chunks in juice, drained and juice reserved
1 tbs. cornstarch
1 medium bell pepper, cut into 1 inch pieces {any color}

mix all ingredients except pineapple, cornstarch and bell pepper in 3 1/2-6 quart slow cooker. cover and cook on low heat setting 7-8 hours {or high heat setting 3-4 hours} or until vegetables 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 and bell pepper. cover and cook on high heat setting about 15 minutes or until slightly thickened. serve over hot rice.

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