Raspberry Chicken For The Slow Cooker - cooking recipe

Ingredients

3 cups quick-cooking white rice, uncooked
6 cups chicken broth
1 teaspoon ground ginger
1 (10 ounce) jar seedless raspberry preserves (Knott's Berry Farm brand has seedless)
1/4 cup dijon-style mustard
4 boneless skinless chicken breasts, cut into 2 inch cubes
1 cup canned pineapple chunk, drained

Preparation

In slow cooker combine rice, chicken broth, and ginger.
In a small bowl mix preserves and mustard. Stir into rice, and broth. Add chicken and pineapple.
Cover and cook on low-heat setting for 3 hours or until liquid is absorbed and chicken is cooked to 170 degrees.