Mix chicken, carrots, broth, gingerroot, brown sugar, soy sauce, allspice and pepper sauce in 3 1/2-4 quart Crock Pot slow cooker.

Cover and cook on Low heat setting 7-8 hours or until vegetables are tender and chicken is no longer pink in center.

Mix cornstarch and reserved pineapple juice; gradually stir into chicken mixture. Stir in pineapple and bell pepper.

Cover and cook on High heat setting about 15m inutes longer or until slightly thickened and bubbly.

* 1 tsp. Ground ginger may be substituted for fresh gingerroot.

Per serving: 232 calories, 35 Cff, 4 g fat, 60 mg cholesterol, 750 mg. Sodium, 25 g carbohydrate, 27 g protein

Diet Exchanges: 1 starch, 3 1/2 very lean meat, 1/2 fruit

Betty Crocker Casseroles and One-Dish Meals #142, p. 72