Chicken Kaleidoscope

Chicken Kaleidoscope Recipe

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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
vidalia onion, thinly sliced
1 lb
whole mushrooms
6 oz
black olives, pitted and drained
1 lb
snow pea pods, trimmed
2 oz
salt to taste
14 oz
natural instant brown rice

How to Make Chicken Kaleidoscope


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

Printable Recipe Card

About Chicken Kaleidoscope

Course/Dish: Chicken
Other Tag: Quick & Easy