3 cups quick-cooking white rice
6 cups chicken broth
1 tsp. ground ginger
1 12 oz.jar raspberry preserves
1/4 cup Dijon-style mustard
4 skinless, boneless chicken breasts, cut into 2 inch cubes
1 cup canned pineapple chunks, drained
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.
Number of servings: 4