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Crock Pot Raspberry Chicken
Crock Pot Raspberry Chicken Eileen Goltz | Meat

makes 4-6 servings

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


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