Chicken Kaleidoscope
Cooking MethodSlow Cooker
Ingredients
- 12 skinless, boneless chicken breasts
- 2 20-oz cans pineapple chunks, juice reserved
- 1/2 cup fresh lime juice
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 sweet onion, sliced
- 1 pound whole mushrooms, stems trimmed
- 6 ounce can pitted black olives, drained
- 1/2 pound fresh snow peas, trimmed
- 2 ounce butter
- salt
- 14 ounce brown rice
Instructions
Line bottom of slow cooker with chicken. Add pineapple juice and lime juice, cook on HIGH for 4 to 6 hours or until tender but not falling apart. When chicken is tender, layer mushrooms, pepper slices, pineapple chunks, onion slices, olives and snow peas in slow cooker in order given. Top with butter. Cook for 1-1-1/2 hours more, or until veggies are tender, but not mushy. Remove chicken and veggies from broth, set aside and keep warm. Broth should measure approximately 1 quart, add salt and brown rice. Cook on stovetop according to package directions. When rice is cooked, place in center of large, warmed presentation platter. Scoop veggies over top and arrange chicken around perimeter, letting veggies spill over them.