Slow Cooker Raspberry Chicken Recipe

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The unique taste of raspberry highlights this chicken and rice recipe that combines a variety of sweet and savory flavors. Like so many slow cooker recipes, this excellent Caribbean-inspired dish is very easy to prepare.
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  • 4 skinless, boneless chicken breasts cut into 1- or 2-inch pieces
  • 2 1/2 cups quick-cooking white rice
  • 5 cups chicken broth
  • 1 teaspoon ground ginger
  • 1/2 teaspoon garlic powder
  • 1 1/2 cups raspberry preserves (12-ounce jar)
  • 3 tablespoons Dijon mustard
  • 3/4 cup pineapple tidbits, fresh or canned, drained
  • Salt and pepper to taste
Container: 5-quart slow cooker
15 mins
3 hrs
  • In the slow cooker, combine the rice, chicken broth, ginger, and garlic powder.
  • In a small bowl, mix the raspberry preserves and mustard; then add this mixture to the slow cooker and stir.
  • Add the chicken cubes and pineapple to the slow cooker and stir.
  • Cover the slow cooker and cook on the low-heat setting for 3 hours or until the liquid is absorbed into the rice and the chicken is cooked through.
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