Chicken Kaleidoscope
Source of Recipe
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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 lb whole mushrooms, stems trimmed
6 oz can pitted black olives, drained
1/2 lb fresh snow peas, trimmed
2 oz butter
salt
14 oz brown rice
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.
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