Today is Slow Cooking Thursday, hosted by Sandra at Diary of a Stay at Home Mom
Please come back and join me for Freezer Food Friday…
3 cups quick-cooking white rice
6 cups chicken broth
1 tsp. ground ginger
1 12 oz.jar raspberry preserves
1/4 cup Dijon-style mustard
4 skinless, boneless chicken breasts, cut into 2 inch cubes
1 cup canned pineapple chunks, drained
In slow cooker combine rice, chicken broth, and ginger. In a small bowl mix preserves and mustard. Stir into rice, and broth. Add chicken and pineapple. Cover and cook on low-heat setting for 3 hours or until liquid is absorbed and chicken is cooked to 170 degrees.
Number of Servings: 4
What A Crock! 
Comments on: "Raspberry Chicken Supreme" (5)
My daughter has been asking for Raspberry Chicken. Thank you for sharing this!!
Mmmm that sounds delish! =) I bet my kids would love it. Going to have to try it soon! Thanks for sharing & commenting on my blog! Have a great day =)
Sounds wonderful! I am saving this to try out soon. Thanks!
Sounds really good!
Yummie, will have to try this one!!