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In a slow cooker, combine the chicken, ginger, garlic powder, and black pepper; mix well. Stir in the pineapple chunks with juice, the water chestnuts, and the chicken broth. Cover and cook on the LOW setting for 6 hours. In a small bowl, combine the soy sauce, vinegar, and cornstarch; mix until smooth then stir into the chicken mixture. Add the bell pepper strips and the scallions.
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