Try this Chicken Kaleidoscope recipe, or contribute your own. "Chicken" and "Slow cook" are two of the tags cooks chose for Chicken Kaleidoscope.
Yield: 8 Servings Ready in 1 hours
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|1/2 cLime juice|
|1 lgGreen bell pepper slices|
|2 ozButter; shave|
|1 lgRed bell pepper slices|
|1 lbWhole mushrooms; trim stem|
|1 6 oz can pitted sm black oli|
|12 Chicken breasts; skin, bone|
|Drain; save juice, 20oz ea|
|2 cnPineapple chunks w/juice*;|
|1/2 lbFresh snow peas; trim ends|
|1 14 oz box natural instant br|
|1 lgYellow bell pepper slices|
|1 Vidalia onion; slice|
Chicken Kaleidoscope Preparation
*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. Posted to MM-Recipes Digest V3 #226 Date: Mon, 19 Aug 1996 12:57:12 PST From: firstname.lastname@example.org (Julie L. Lewis)
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