12 Chicken breasts; skin, bone
2 cn Pineapple chunks w/juice*
Drain/save juice/20 oz each
1/2 c Lime juice
1 lg Green bell pepper; sliced
1 lg Red bell pepper; sliced
1 lg Yellow bell pepper; sliced
1 Vidalia onion; sliced
1 lb Whole mushrooms; trim stem
-ends
6 oz Pitted sm black oliv
-es;drain well
lb Fresh snow peas; trim ends
2 oz Butter; shave
Salt
14 oz Natural instant brown rice
--- in box
*You will need pineapple chunks from only 1 can for
this recipe. Freeze excess pineapple in an ice cube tray
covered with orange juice. Use cubes in glasses of iced tea.
Line bottom of slow cooker 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 slow cooker in order
given. Top with butter.
Cook for 1 to 1-1/2 hours more, or until veggies are tender,
but not mushy. Remove chicken and veggies 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 veggies over top and
arrange chicken around perimeter, letting veggies spill
over them.
