---------- 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 1-1-1/2 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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