THANKSGIVING SIDES (32)
LIBBY'S® PUMPKIN (20)
BAKING FAVORITES (25)
BUDGET STRETCHERS (13)
|EVERY FEW MINUTES|
|SLOW COOKER CHICKEN & RICE|
4 boneless skinless split chicken breasts trimmed and rinsed
1 family size can of condensed cream of chicken soup - 26 ounce
4 cups of Water
3/4 cup converted long grain white rice
3/4 cup converted long grain brown rice
1 teaspoon black pepper
1 1/2 tsp. salt
2 tsp. dried parsley flakes
1 1/2 cups of shredded cheddar cheese
Rinse, trim, and slice your chicken breasts and set aside. I slice them into strips but you can cut them not bite sized pieces if you prefer.
Turn crock pot on to High heat setting.
Add the can of cream of chicken soup to crock pot. Add water. Mix with a whisk until smooth. Add your chicken, salt, pepper, parsley. Whisk until mixed. Add chicken and stir in until covered. Add rice and gently mix. Add cheese and mix gently. Cover and cook 4 hours on high heat or 8 on low heat. Serve with a side of broccoli and some garlic toast. Enjoy!
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