Chicken Kaleidoscope

8 hours Prep: 20 minutes Cook: 7 hours

201 calories per serving view nutrition facts

10 servings suggest servings

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Ingredients

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

Directions

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 degrees 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.

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Nutrition Facts

Serving Size 227g

Amount per Serving

Calories 201 18% of calories from fat

	% Daily Value*
Total Fat 4.0g	6%
Saturated Fat 1.0g	5%
Trans Fat 0.0g
Cholesterol 88mg	29%
Sodium 83mg	3%
Total Carbohydrate 7.0g	2%
Dietary Fiber 1.0g	6%
Sugars 4.0g
Protein 34.0g	68%

Vitamin A	12%		Vitamin C	67%
Calcium	3%		Iron	8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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