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Chicken Kaleidoscope

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MMMMM----- 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, 20oz ea
    1/2 c  Lime juice
      1 lg Green bell pepper slices
      1 lg Red bell pepper slices
      1 lg Yellow bell pepper slices
      1    Vidalia onion; slice
      1 lb Whole mushrooms; trim stem
           Ends
      1    6 oz can pitted sm black oli
           Drain well
    1/2 lb Fresh snow peas; trim ends
      2 oz Butter; shave
           Salt
      1    14 oz box natural instant br
           Rice
 
    *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 1-1-1/2 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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