1 lb. baby carrots
1 medium green pepper, cut into 1/2-inch strips
1 medium onion, cut into wedges
6 boneless/skinless chicken breast halves
1 (20 oz.) can pineapple chunks (drain but reserve juice)
1/3 cup packed brown sugar
1 tbsp. soy sauce
2 tsp. chicken bouillon granules
1/2 tsp. salt
1/2 tsp. ground ginger
1/4 tsp .garlic powder
3 tbsp. cornstarch
1/4 cup cold water
Hot cooked rice

In slow cooker - layer carrots - green pepper - onion. Top with chicken. Drain pineapple (reserving juices). Place pineapple over chicken. To the pineapple juice, add brown sugar, soy sauce, bouillon, salt, ginger and garlic powder. Pour over pineapple. Cover - cook on low 8-9 hours.

Combine cornstarch and water until smooth. Gradually stir into cooking juices. Cook 30 minutes or longer - until sauce thickens - stirring once.

Yield: 4-6 servings.

Submitted by: Phyllis Chittum