Chicken kaleidoscope

8 Servings

Ingredients

Quantity Ingredient
12 Chicken breasts; skin, bone
2 cans Pineapple chunks w/juice*;
Drain; save juice, 20oz ea
½ cup Lime juice
1 large Green bell pepper slices
1 large Red bell pepper slices
1 large Yellow bell pepper slices
1 Vidalia onion; slice
1 pounds Whole mushrooms; trim stem
Ends
1 6 oz can pitted sm black oli
Drain well
½ pounds Fresh snow peas; trim ends
2 ounces Butter; shave
Salt
1 14 oz box natural instant br
Rice

Directions

*You will need pineapple chunks from only 1 can for this recipe.

Freeze excess pineapple in an ice cube tray covered with orange juice. Use cubes in glasses of iced tea. Line bottom of slow cooker set on HIGH with chicken. Add pineapple juice and lime juice; cook for 4 to 6 hours or until tender, but not falling apart. When chicken is tender, layer mushrooms, pepper slices, 1 can pineapple, onion slices, olives and snow peas in slow cooker in order given. Top with butter.

Cook for 1-1-½ hours more, or until veggies are tender, but not mushy. Remove chicken and veggies from broth; set aside on a warmed utility platter, covered, in a 200~ oven to keep hot. Broth should measure approximately 1 quart; add salt and brown rice.

Following package directions, cover and cook on HIGH until done.

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. Source: Recipe Digest.

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