Crock Pot Sweet & Sour Chicken Stew

We love this recipe because it is simple and can be cooking in the crock pot so that you have something to come home to after work, which is especially good now that the kids are back in school. It’s delicious served over Basmati or Jasmine rice if your diet allows for it!

What you’ll need:

•	2 skinless, boneless chicken breast halves - cut into cubes
•	4 cups carrots, cut into 1 inch pieces
•	1/2 cup chicken broth
•	1 TBSP minced fresh ginger root
•	1 TBSP packed brown sugar
•	2 TBSP soy sauce or Tamari
•	1 clove garlic, chopped
•	1 tsp. 5-Spice
•	3 dashes red chili pepper flakes
•	1 tablespoon cornstarch
•	1 (8 ounce) can pineapple chunks, juice reserved
•	1 red bell pepper, diced

What to do:

1.	Mix chicken, carrots, broth, ginger root, brown sugar, soy sauce, 5-Spice and red chili pepper flakes in 1 1/2- to 4-quart crock pot slow cooker.
2.	Cover and cook on low heat setting 7 to 8 hours or until vegetables are tender and chicken is no longer pink in center.
3.	Mix cornstarch and reserved pineapple juice in a small bowl; gradually stir into chicken mixture. Stir in pineapple and bell pepper.
4.	Cover and cook on high heat setting about 15 minutes longer or until slightly thickened and bubbly. Serve over Basmati or Jasmine rice.

For more delicious recipes, pick up the book The Hauser Diet™: A Fresh Look at Healthy Living! As with all recipes, practice moderation and portion control.