What You Need:

4 chicken breasts, boneless and skinless, cubed
2 carrots, peeled and cubed
1/2 C chicken broth
1 T brown sugar, packed
2 T soy sauce
1/2 tsp ground allspice
1/2 tsp hot pepper sauce
1 T cornstarch
1 (8 oz) can pineapple chunks, reserve the juice
1 red bell pepper, diced

How to Make It:

Layer the chicken in the bottom of the crock pot.
In a large mixing bowl mix together the broth, brown sugar, soy sauce, allspice and pepper.
Pour into the crock pot.
Add the carrots.
Cover and cook on low 7 hours.
When ready to serve place the cornstarch in a mixing bowl.
Add the reserved pineapple juice and blend well until smooth.
Pour over the chicken.
Add the pineapple and bell peppers.
Cover and switch heat to high.
Cook 20 minutes longer.
Mixture should be thick and bubbly before serving.

Tip:

The pineapple and brown sugar mixed with soy sauce and hot pepper sauce gives this recipe a sweet but savory taste.  Serve over rice for a great main course.