Crockpot Chicken

This is a request from Kaitlyn, a friend of my daughter's at University of Vermont. It seems that she has a crock pot and does not know what to do with it. My daughter believes I am the crock pot queen.
There being a time in my life when it was difficult to get dinner made most nights the crock pot was my culinary savior. I was working two consulting jobs and then taking either one or both of my two daughter some where. I could fill it with veggies and meat in the morning - sometimes even the night before - and by dinner time the food was done. Wednesday night was crock pot night. We could have dinner and then I could get my daughter and her friend Zoe to Band practice.
Gluten free recipes abound for the crockpot. Many dishes are made with potatoes or served over rice. Fats don't have to be added either, another plus.

So here you go Kaitlyn --- Chicken with Peppers and Pineapple

1 pound skinlees, boneless chicken breasts, cut into 1 1/2 - inch pieces
4 medium carrots, cut into 1-inch cubes ( baby carrots work well
1/2 cup chicken broth
2 tbsp finely chopped gingerroot
1 tbsp packed brown sugar
2 tbsp soy sauce (gluten free)
1/2 tsp allspice
1/ tsp red pepper sauce
1 can (8 ounces) pineapple chunks in juice, drained and reserved juice
1 tbsp cornstarch
1 medium bell pepper, cut into 1-inch pieces

1. Mix all ingredients except pineapple, cornstarch and bell pepper in slow cooker
2. Cover and cook on low setting for 7-8 hours (or high setting for 3-4 hours) or until veggies are tender and chicken is cooked through.
3. Mix reserved pineapple juice and corn starch until smooth, gradually stir into chicken mixture. Stir in pineapple and bell pepper.
4. Cover and cook on high heat setting about 15 minutes or until slightly thickened.

Serve over brown or white rice. Top with chopped cashews.

Enjoy, Kaitlyn.