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Raspberry Chicken Supreme

Today is Slow Cooking Thursday, hosted by Sandra at Diary of a Stay at Home Mom

 

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Please come back and join me for Freezer Food Friday

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Raspberry Chicken Supreme 

 

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

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Comments on: "Raspberry Chicken Supreme" (5)

  1. My daughter has been asking for Raspberry Chicken. Thank you for sharing this!!

  2. 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 =)

  3. Sounds wonderful! I am saving this to try out soon. Thanks!

  4. Sounds really good!

  5. Yummie, will have to try this one!!

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