Crockpot Chicken & Rice Recipe


crockpot-chicken-rice

Crockpot Chicken & Rice Recipe

Jamie here!  School’s back in session and that means lots of running around – we moms need a few of those filling, family-pleasing meals to pull out on crazy nights. Here’s another great crock pot recipe that takes minimal time to prepare and will satisfy your hungry crew!   (This is also a GREAT meal to bring to someone who just had a baby :) )

 

 

I love that this crockpot chicken & rice has the consistency of chicken and dumplings – but it’s just sort of a cheat way to use up any cheap rice you’ve bought recently.

I got my chicken breasts at Bi-Lo last week when they were BOGO and used 3, but you can get away with using 2.  My recipe fed my family of 6 – but just barely :)

You’ll need:

  • 2 or 3 Boneless Skinless Chicken Breasts
  • 1 Can Cream of Chicken
  • 1 Can Cream of Mushroom
  • 1 Box Chicken Flavored (or similar) quick-cook rice (Note: I think next time I’ll do 2 boxes of rice for my crew to make it go further)
  • 1/2 can water
  • Mealtime Tip:  Add in Carrots, Peas, Broccoli or Mixed Veggies to make it more of a deconstructed Chicken Pot Pie!

Directions:

  1. Put your chicken breasts in the crockpot on HIGH for 4 hours, or LOW for 8 hours.  Cover with cream soups.
  2. Come back an hour before it’s ready and shred your chicken, or just pull apart into smaller chunks (Think chicken and dumpling size).  Add 1/2 can water and your box of rice.  Recover for the last hour.

When it’s done you can serve the chicken and rice on a plate, because it’s not too soupy, alongside veggies or a salad.  Voila!  Super-easy comfort food everyone will love!  You can also use the bone-in chicken breasts to the sauce more rich.  You can even use the leftovers to make chicken & wild rice soup by adding a little extra chicken stock for later in the week.  I love recipes that you cook once and eat twice!

Crockpot Chicken & Rice Recipe

Ingredients

  • 2 or 3 Boneless Skinless Chicken Breasts
  • 1 Can Cream of Chicken
  • 1 Can Cream of Mushroom
  • 1 Box Chicken Flavored (or similar) quick-cook rice *Note: I think next time I'll do 2 boxes of rice for my crew to make it go further
  • 1/2 can water
  • Optional: Add in Carrots, Peas, Broccoli or Mixed Veggies to make it more of a deconstructed Chicken Pot Pie!

Instructions

  1. Put your chicken breasts in the crockpot on HIGH for 4 hours, or LOW for 8 hours. Cover with cream soups.
  2. Come back an hour before it's ready and shred your chicken, or just pull apart into smaller chunks (Think chicken and dumpling size).
  3. Add 1/2 can water and your box of rice. Recover for the last hour.
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