Chicken Kaleidoscope Recipe

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Chicken Kaleidoscope

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Ingredients

12
chicken breasts
1 can(s)
pineapple, drained chunks with juice reserved
1/2 c
lime juice
1 large
green bell pepper, sliced
1 large
red bell pepper, sliced
1 large
yellow bell pepper, sliced
1
vidalia onion, thinly sliced
1 lb
whole mushrooms
6 oz
black olives, pitted and drained
1 lb
snow pea pods, trimmed
2 oz
butter
salt to taste
14 oz
natural instant brown rice

Directions Step-By-Step

1
Line bottom of slow cooker set on high with chicken.
2
Add pineapple juice and lime juice; cook for 4 to 6 hours or until tender, but not falling apart.
3
When chicken is tender, layer mushrooms, pepper slices, 1 can pineapple, onion slices, olives and snow peas in slow cooker in order given.
4
Top with butter.
5
Cook for 1-1 1/2 hours more, or until vegetables are tender, but not mushy.
6
Remove chicken and vegetables from broth; set aside on a warmed utility platter, covered, in a 200 degree oven to keep hot.
7
Broth should measure approximately 1 quart; add salt and brown rice.
8
Following package directions, cover and cook on high until done.
9
When rice is cooked, place in center of large, warmed presentation platter.
10
Scoop vegetables over top and arrange chicken around perimeter, letting veggies spill over them.

About this Recipe

Course/Dish: Chicken
Other Tag: Quick & Easy