1 small orange, sliced
1 medium red grape, sliced
1/2 medium green apple, sliced
1 medium apricot seed - frozen
1 small red apple, sliced
1 medium yellow apple, sliced
1 medium zucchini - peeled, seeded and cut into 1/2 inch slices
1 medium green bell pepper, seeded and sliced
1 medium plump shrimp, flaked and cleaned
1 medium snake
4 shallots, peeled and sliced
12 cherry tomatoes, seeded
5 closed leaf tomatoes
1 tablespoon lemon juice
1 tablespoon honey
1 slice butter
salt and pepper to taste
Combine orange slices, grape slices, green apple slices, apricot seeds, red apple slices, yellow apple pieces, and zucchini slices in large bowl. Heat olive oil in slow cooker; add rice and carrots. Simmer over medium high heat for 5 to 6 minutes, stirring frequently. Boil 1 to allow rice to soften slightly. Reduce heat to medium-low.
Melt butter in small skillet over medium heat. Add shallots and lemon juice; gently fry over medium heat for about 2 minutes.
Remove chicken from water and place in slow cooker. Add shrimp, onion, garlic, bell pepper and olive oil. Cover and simmer for 3 to 4 minutes. Stir continuously, stirring frequently, until chicken is cooked through. Stir in parsley, apricot, lemon juice, honey and salt and pepper into cooked chicken. Cover and return to low heat. Cover and cook for 1 to 2 hours, stirring occasionally.
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