---------- Recipe via Meal-Master (tm) v8.05

     Title: Chicken Kaleidoscope
Categories: Crockpot
     Yield: 8 servings

    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.

 Source Recipe Digest.

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