Saturday, October 2, 2010

Chicken and Rice (in the Crock Pot!)

Before we disucss anything at all. Go purchase some slow cooker liners.  You'll need them for this recipe.  Unless you like to spend hours scraping dry rice out of your crock pot.

Moving on...

My mom makes the best chicken and rice (in the oven).  I've tried to replicated it but just can't get the rice to cook through.  Then I got my crock pot cookbook and found a do-able and almost (but not quite) as tasty crock pot version. 

Chicken and Rice (in the Crock Pot)

What you need:
3 cans cream of chicken soup (or cream of mushroom, I do a combo)
2 cups uncooked rice
1 cup water
1 lb boneless skinless chicken breasts
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. paprika
1/2 cup celery (I've used celery seed in a pinch)

What you do:
Line the Crock Pot with the Crock Pot liner.  Seriously.  This is a must.

Combine soup, rice, and water in the Crock Pot.  Stir to mix them all up.

Place chick on top and sprinkle with salt, pepper and paprika.  Top with chopped celery.

Cook on low for 6 to 8 hours (or high for 3 to 4 hours) or until whenever you get home from work.

Now Emily and Aunt Babs can have dinner tonight. Yay!

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