I had play around with this recipe a bit...I realized when I went to make it tonight that I didn't have instant rice that the recipe originally called for. I ended up cooking the chicken in the crock pot(which I think I added to much mustard) and cooked the rice the good ol' fashioned way on the stove.
Raspberry Chicken-shared from What a Crock
3 cups instant rice
6 cups chicken broth
12 oz jar raspberry preserves
1/4 cup dijon mustard
1 tsp ground ginger
1 lb chicken breast
1 cup pineapple chunks drained
Place rice, broth, ginger in bottom of slow cooker. Stir. Mix together perserves and mustard and stir into the rice. Add chicken and pineapple. Cover and cook on low for 3 hours or until liquid is absorbed and chicken is cooked through.
WHAT I DID: I mixed the preserves and mustard together along with some pureed pineapple. Place the chicken in the slow cooker and covered it with the mix. Cooked on high for 3 hrs...this may have been too much but I needed it cooked in that time. And YES I forgot the ginger...then I strained some of the juice from the chicken and used it to make the rice. (2 cups water, 2 cups juices, 2 cups rice, cooked on the stove for 40 mins until tender)
**This was just ok...nothing to write home about. I only used a small jar of the raspberry and I think I used too much mustard(that's what I get for not measuring!) But there was hardly ANY flavor in the chicken...it was pretty moist and fell apart while I was cutting it so it was more like shredded by the time I was done. I do encourage you to try it and let me know how it comes out! Perhaps you will have better luck!