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  Recipe Home » Crock Pot » CHICKEN KALEIDOSCOPE WITH PEPPERS AND FRUIT
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  CHICKEN KALEIDOSCOPE WITH PEPPERS AND FRUIT
  Category: Crock Pot
  Author: Ashley
  Date: 1/1/2007
  Hits: 320
Ingredients:
12 Chicken breasts, skinned, boned
2 cans Pineapple chunks with juice. Drain, save juice, 20 oz. each
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, sliced
1 pound Whole mushrooms, trim stem ends
1 6 oz. can pitted small black olive, drain well
1/2 pound Fresh snow peas, trim ends
2 oz. Butter, shaved
1-14 oz. box natural instant brown rice
Instructions:
Line bottom of crock pot set on high with chicken. Add pineapple juice and lime juice. Cook for 4 to 6 hours or until tender but not falling apart. When chicken is tender, layer mushrooms, pepper slices, 1 can pineapple, onion slices, olives and snow peas in crock pot in order given. Top with butter. Cook for 1 to 1 1/2 hours more, or until vegetables are tender, but not mushy. Remove chicken and vegetables from broth, set aside on a warmed utility platter, covered, in a 200~ oven to keep hot. Broth should measure approximately 1 quart, add salt and brown rice. Following package directions, cover and cook on high until done. When rice is cooked, place in center of large, warmed presentation platter. Scoop vegetables over top and arrange chicken around perimeter, letting vegetables spill over them.
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