| | Directions | - 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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Prep Time: 15 minutes
Cook Time: 3 hours
Container: 5-quart slow cooker
Servings: 4
|  | | Ingredients | | - | | 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 |
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