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
- 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
- Put your chicken breasts in the crockpot on HIGH for 4 hours, or LOW for 8 hours. Cover with cream soups.
- 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!