Chicken Kaleidoscope Recipe

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Chicken Kaleidoscope

Kitchen Crew


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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


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.

About this Recipe

Course/Dish: Chicken
Other Tag: Quick & Easy