Crockpot Chicken & Rice Recipe

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It’s Saturday, and you’d probably like to spend it doing something other than slaving over a hot stove this evening.  Well – here’s another great crock pot recipe that takes minimal time to prepare and will satisfy your hungry crew!   I love that it has the consistency of cihcken 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)
• 1/2 can water
• Optional Add Ins: Carrots, Peas, Broccoli

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!

Kasey told me about this easy recipe, but she used the bone-in chicken breasts and said it made the sauce more rich (I totally believe it).  She even used 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!