CREAMY CHICKEN & RICE CROCK POT RECIPE

By porklion

Ingredients

• 4-5 large chicken breasts (mine were still frozen)
• 2 cans Cream of Chicken soup, low-sodium
• 2 cups of water
• 2 cups Baby Carrots
• 3 celery stalks, cup into chunks (not diced)
• 1/4 cup Parmesan cheese
• 2 ts Paprika
• 1/2 TB minced garlic
• 2 ts Garlic salt
• Black pepper, to taste
• A dash of dill weed
• 1 cup instant Brown Rice

Details

Servings 6
Preparation time 1mins
Cooking time 8mins
Adapted from macandnocheese.com

Preparation

Step 1

Turn your Crock Pot onto high. Place the chicken breasts into the bottom of the crock. In a separate bowl, mix up all the other ingredients, except for the rice, to create a chunky, creamy sauce. Pour this over the chicken in the crock. Cover and leave to cook on high 4-6 hours. The chicken will become more tender the longer you let it cook!

When I got home from work today, I shredded up the tender chicken with 2 forks and stirred in the brown rice.

: Use 1/2 cup more rice if you would like a thicker consistency. Recover the crock, leave it on high, and let it cook for about 1 more hour. Once the rice is nice and soft (and has soaked up a lot of the liquid), dinner is ready to be served!