1 1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
3 Tablespoons fresh ginger root
8 carrots, pared and cut into 1-inch pieces
1 cup fat-free chicken broth or water
1/8 teaspoon white pepper
1/2 teaspoon allspice
2 Tablespoons cornstarch
1 (20-ounce) can unsweetened pineapple chunks, drained, juice reserved
4 ounces (about 1/2 cup) sliced water chestnuts
1 green bell pepper, cut into chunks
In a a 3-5 quart slow cooker, combine the chicken, ginger, carrots, broth (or water), pepper and allspice.
Cover the slow cooker and cook on low for about 7-8 hours or on high for about 3-4 hours (until the chicken is cooked).
In small a bowl, combine the cornstarch with the juice from the pineapple and mix until smooth.
Add to the slow cooker, stirring constantly.
Add the water chestnuts, pineapple chunks and bell pepper to the slow cooker.
Cover and cook on high for about 20-25 minutes (until the mixture has thickened).