chicken kaleidoscope

Ingredients For chicken kaleidoscope

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

  • 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.

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