Slow Cooker Raspberry Chicken

• 3 cups white rice
• 6 cups chicken broth
• 1 teaspoon ground ginger
• 1 (12 ounce) jar raspberry preserves (1 1/2 half pints)
• 14 cup dijon style mustard
• 4 -5 chicken breasts, cut into 2-inch cubes (skinless, boneless)
• 1 cup canned pineapple chunk, drained
• 1 cup fresh raspberry

1. In a slow cooker, combine rice, chicken broth and ginger.
2. In a small bowl, mix together the preserves and mustard; stir the mixture into rice and broth.
3. Add chicken and pineapple to the slow cooker.
4. Cover and cook on low for 3 to 4 hours or until liquid is absorbed and chicken is cooked.
5. Serve topped with fresh raspberries.

white rice, chicken broth, ground ginger, raspberry preserves, mustard, chicken breasts, pineapple, fresh raspberry

Taken from www.food.com/recipe/slow-cooker-raspberry-chicken-439718 (may not work)