Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12                    chicken breasts -- skin, bone
  40      Ounces        pineapple chunks w/juice* drain -- save juice
     1/2  cup           lime juice
   1      large         green bell pepper slices
   1      large         red bell pepper slices
   1      large         yellow bell pepper slices
   1      large         vidalia onion -- slice
   1      pound         whole mushrooms -- trim stem ends
   6      Ounces        pitted small black olives drain well
     1/2  pound         fresh snow peas -- trim ends
   2      ounces        butter -- shave
                        salt
  14      Ounces        natural instant breakfast rice

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.