Crock Pot Raspberry Chicken (meat)
Email This Recipe Print Recipe Contributed by Eileen Goltz

Ingredients 3 cups white rice 6 cups chicken broth 1 teaspoon ground ginger 1 12 oz. jar raspberry preserves 1/4 cup Dijon-style mustard 4 to 5 skinless, boneless chicken breasts cut into 2 inch cubes 1 cup canned pineapple chunks, drained 1 cup fresh raspberries

Instructions

In slow cooker combine rice, chicken broth, and ginger. In a small bowl mix together the preserves and mustard and then stir the mixture into rice, and broth. Add chicken and pineapple to the crock pot. Cover and cook on low-heat setting for 3 to 4 hours or until liquid is absorbed and chicken is cooked.  When done serves topped with fresh raspberries. Serves 4 to 6

Serving Size

makes 4-6 servings

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The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .