Pineapple Pepper Chicken Stew

Ingredients:

·         1 lb chicken breasts, raw, diced (cuts best when frozen)

·         2 cups of frozen baby carrots

·         1 cup of chicken broth

·         2 tbsp fresh ginger, minced (approx 1/2” of root)

·         1 tbsp brown sugar

·         2 tbsp soy sauce

·         ½ tsp ground allspice

·         ½ tsp red pepper sauce

·         415ml can of pineapple chunks in juice (juice drained and saved)

·         1 tbsp of cornstarch

·         1 cup of frozen, chopped red pepper

·         57g snow peas

Directions:

Mix all ingredients together.  Place in large Ziploc bag and freeze.  *May not need to thaw depending on your slow cooker.  Place in slow cooker and cook on low for 6-7 hours.  Serve with rice