Creamy Chicken and Rice

By dorchuk

Ingredients

• 1 (6-ounce) package long-grain and wild rice mix
• 6 chicken legs, skinned (about 1-3/4 pounds)
• 1 tablespoon vegetable oil
• 2 cups water
• 1 (10-3/4-ounce) can 98 percent fat-free condensed cream of chicken soup, undiluted
• 1/4 1/4
• cup dry white wine or fat-free, less-sodium chicken broth
• 1/4 1/4
• teaspoon crushed red pepper

Preparation

Step 1

Remove seasoning packet from rice package; sprinkle chicken with 1-1/2 teaspoons of seasoning mix. Heat oil in a large skillet over medium-high heat; add chicken, and cook 7 minutes or until browned, turning occasionally.

Combine rice, remaining seasoning mix, water, and remaining 3 ingredients in a 4- to 5-quart slow cooker; top with browned chicken.

Cover and cook on LOW setting 5 hours and 45 minutes or until most of liquid is absorbed. Serve chicken over rice.