When I first ran across this recipe in at Betty Crocker I knew it was going to be on our menu plan in short order! I just loved the flavor combination and the ease of pulling it together. Turns out that freezing it means putting it in several parts but it can still be done! I LOVE that even more!

We served this dish alongside the egg rolls and it was gobbled up by everyone. Even the kids! Isaac (2 year old) even helped me make it. I love that about slow cooker recipes! The slow cooker is usually not hot yet so adding the ingredients to the pot is one of his favorite tasks. And mine too.

Author/Source:

Tricia @ Onceamonthmom.com

Ingredients:

• 1 pound chicken breasts, raw, diced
• 4 medium carrots, one-inch pieces
• 1 cups chicken broth
• 2 Tablespoons fresh ginger, minced (approx. 1/2 inch of root)
• 1 Tablespoon brown sugar
• 2 Tablespoons soy sauce
• 0.5 teaspoons ground allspice
• 0.5 teaspoons red pepper sauce
• 14 ounces pineapple chunks in juice (juice drained and saved)
• 1 Tablespoon cornstarch
• 1 medium red bell pepper, cut in one-inch pieces
• 2 ounces snow peas

Directions:

Mix all ingredients except pineapple, cornstarch, snow peas and bell pepper in slow cooker. Cover and cook on low heat setting 7 to 8 hours (or high heat setting 3 to 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, snow peas and bell pepper. Cover and cook on high heat setting about 15 minutes or until slightly thickened. Serve over rice.

Freezing Directions:

Mix reserved pineapple juice and cornstarch until smooth; add to quart-sized freezer bag (Bag #1). Add pineapple, snow peas and bell pepper to separate quart-sized freezer bag (Bag #2). Combine remaining ingredients in gallon freezer bag (Bag #3). Place Bags #1, #2 and #3 in Bag #4 and freeze (to keep them together). To serve: Add Bag #3 to 3.5- to 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. Gradually stir Bag #1 into stew. Stir in Bag #2. Cover and cook on high heat setting about 15 minutes or until slightly thickened. Serve over rice.

Servings: 4

This Post will be linked at:

• Tasty Traditions at Coupon Cookin’
• Cooking Thursday at Diary of a Stay at Home Mom

1 large chicken breast

1 lb. carrots, diced

1 Idaho potato, diced

1 1/2 c. peas

1 small yellow onion

Directions:

In a stock pot, boil chicken breast whole and onions with just enough water to cover, until chicken is done and juices run clear. Remove about half of the onions and discard (I did just to be on the safe side-in case the taste was too strong for Carter). Add the rest of the veggies and continue to boil until all the veggies are soft.

Pull chicken breast out and dice. Puree first than add rest of ingredients slowly, adding water until desired consistency.

Yields: 36 oz.

Yield: approximately 12 oz (stage 1 Gerber) = 12 food cubes = 24 T