Chicken Kaleidoscope

• 12 each chicken breasts
• 2 can pineapple chunks
• 1/2 cup lime juice
• 1 large green bell peppers sliced
• 1 large sweet red bell peppers sliced
• 1 large sweet yellow bell peppers sliced
• 1 each sweet vidalia onions sliced
• 1 pound mushrooms sliced

1. Line bottom of slow cooker set on HIGH with chicken.
2. Add pineapple juice and lime juice; cook for 4 to 6 hours or until tender, but not falling apart.
3. When chicken is tender, layer mushrooms, pepper slices, 1 can pineapple, onion slices, olives and snow peas in slow cooker in order given.
4. Top with butter.
5. Cook for 1 to 1 1/2 hours more, or until veggies are tender, but not mushy.
6. Remove chicken and veggies from broth; set aside on a warmed utility platter, covered, in a 200 degrees oven to keep hot.
7. Broth should measure approximately 1 quart; add salt and brown rice.
8. Following package directions, cover and cook on HIGH until done.
9. When rice is cooked, place in center of large, warmed presentation platter.
10. Scoop veggies over top and arrange chicken around perimeter, letting veggies spill over them.

chicken breasts, pineapple, lime juice, green bell peppers, sweet red bell peppers, sweet yellow bell peppers, sweet vidalia onions, mushrooms

Taken from recipeland.com/recipe/v/chicken-kaleidoscope-42756 (may not work)