Pat Miller

• 1 pound boneless, skinless chicken breasts cut into 1 inch pieces
• 2 C. baby carrots
• ½ C. chicken broth
• 4 T. ginger flavored soy sauce or regular soy sauce
• 8 oz. snow peas
• 2 cans (8 oz.) pineapple tidbits, drained reserving 2 T. of the juice
• 1 sweet red pepper, peeled and thinly sliced
• 3 T. cornstarch,
• ½ C. roasted cashews
• 3 cups cooked rice (brown is better for you)

Stir together chicken, carrots, broth, and 2 T. soy sauce in a slow cooker bowl. Cover and cook for 3 hours on high or 5 hours on low. Remove cover and stir in snow peas, pineapple and red pepper and cook an additional 20 minutes. In a small bowl, stir together remaining 2 T. of soy sauce, 2 T. pineapple juice and cornstarch. Stir in cashews and cook an additional 10 minutes or until liquid has thickened. Serve over rice. Serves 6.