Raspberry Chicken for the Slow Cooker

When I make this, my family jokes that I'm "cooking gourmet". Nice tastey dish with very little effort.

• Ready In: 3 hrs 10 mins
• Serves: 4

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

Directions

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