Mix chicken, carrots, broth, gingerroot, 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 15m inutes longer or until slightly thickened and bubbly. * 1 tsp. ground ginger may be substituted for fresh gingerroot. Serves 4. Per serving: 232 calories, 35 CFF, 4 g fat, 60 mg cholesterol, 750 mg. sodium, 25 g carbohydrate, 27 g protein Diet Exchanges: 1 starch, 3 1/2 very lean meat, 1/2 fruit Betty Crocker Casseroles and One-Dish Meals #142, p. 72 Serving Ideas : Serve over Hot cooked rice Recipe by: Betty Crocker Casseroles and One-Dish Meals #142, p. 72 Posted to KitMailbox Digest by Roberta Banghart
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|Serving Size: 1 Serving (300g)|
|Recipe Makes: 4|
|Calories from Fat: 34 (14%)|
|Amt Per Serving||% DV|
|Total Fat 3.8g||5 %|
|Saturated Fat 0.9g||5 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 1g|
|Cholesterol 78.4mg||24 %|
|Sodium 374.4mg||13 %|
|Potassium 617.5mg||16 %|
|Total Carbohydrate 24.7g||7 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 21.8g|
|Protein 25.5g||36 %|
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Calories per serving: 235
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