Title: Chicken Kaleidoscope
Categories: Crockpot
Yield: 8 Servings
| 12 | | Chicken breasts; skin, bone |
| 2 | cn | Pineapple chunks w/juice*; |
| | | Drain; save juice, 20oz ea |
| 1/2 | c | Lime juice |
| 1 | lg | Green bell pepper slices |
| 1 | lg | Red bell pepper slices |
| 1 | lg | Yellow bell pepper slices |
| 1 | | Vidalia onion; slice |
| 1 | lb | Whole mushrooms; trim stem |
| | | Ends |
| 1 | | 6 oz can pitted sm black oli |
| | | Drain well |
| 1/2 | lb | Fresh snow peas; trim ends |
| 2 | oz | Butter; shave |
| | | Salt |
| 1 | | 14 oz box natural instant br |
| | | Rice |
*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 1-1-1/2 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. From: Date: