Raspberry Chicken for the Slow Cooker |
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Prep Time: 10 Minutes Cook Time: 180 Minutes |
Ready In: 190 Minutes Servings: 4 |
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When I make this, my family jokes that I'm cooking gourmet . Nice tastey dish with very little effort. Ingredients:
3 cups quick-cooking white rice, uncooked |
6 cups chicken broth |
1 teaspoon ground ginger |
1 (10 ounce) jar seedless raspberry preserves (knott's berry farm brand has seedless) |
1/4 cup dijon-style mustard |
4 boneless skinless chicken breasts, cut into 2 inch cubes |
1 cup canned pineapple chunk, drained |
Directions:
1. In slow cooker combine rice, chicken broth, and ginger.
2. In a small bowl mix preserves and mustard. Stir into rice, and broth. Add chicken and pineapple.
3. Cover and cook on low-heat setting for 3 hours or until liquid is absorbed and chicken is cooked to 170 degrees.
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