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12 chicken breasts, skin and bone removed
2 20-ounce cans pineapple chunks, drain and save juice
1/2 cup lime juice
1 green bell pepper, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 onion vidalia, sliced
1 pound mushrooms, whole, trim stem ends
1 6-ounce can olives, small, black, pitted, drained well
1/2 pound snow peas, fresh, trim ends
2 ounces butter, shaved
Salt
1 14-ounce box brown rice, natural or instant


*You will need pineapple chunks from only 1 can for this recipe. Freeze excess pineapple in an ice cube tray covered with orange juice.

Line bottom of crockpot 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 crockpot 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.