Crockpot Chicken Rice Recipe


crockpot-chicken-rice

Crockpot Chicken Rice Recipe

Jamie here!  This end of the school year stuff is driving me bananas – between play performance nights, zoo field trips, end-of-the-year projects going awry, helping with the Book Fair and Field Day, Spirit Day and Cast Party… some days there’s just no way to fit in cooking.  I can’t even imagine how moms that work outside the home are juggling all this crazy! (Hats off to you!)

This Crockpot Chicken & Rice recipe is one of those filling, family-pleasing meals that’s good to have in your back pocket for crazy days.  This versatile crock pot recipe takes minimal time to prepare and will satisfy your hungry crew!   (It’s also a GREAT meal to bring to someone who just had a baby :) )  You can leave it plain or add tons of veggies – tailor it to your family’s likes!

 

 

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!

 

It doesn’t look like much – especially with this super flattering over the stove lighting – but it tastes awfully good!

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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